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Corn cacio e pepe on wood serving board
Corn cacio e pepe — an Italian version of Mexican street corn
Abraham Kantono

Grilled Corn Cacio e Pepe

What's better than corn, butter and cheese? The answer is nothing

Chef Josh Capon is an award-winning chef who's appeared on Good Morning America, Today, The Rachael Ray Show, as well as guest judge appearances on Beat Bobby Flay and Chopped on Food Network.

June 16, 2023 2:36 pm

You’ve likely had cacio e pepe pasta, and you’ve likely had Mexican street corn…but have you had cacio e pepe corn?! Pretty amazing combo, if I do say so myself, just perfect coming off the grill this summer! Chef Josh Capon back with you. Speaking of grill, I have two more off-the-grill recipes for you to try: grilled avocado with crab salad and grilled clams with garlic chili butter. I can’t think of anything that would taste better with this corm!

Grilled Corn Cacio e Pepe

Servings: 6 ears of corn

Copy Ingredients

  • 6 ears of corn, in the husks
  • 2 cups of butter
  • Salt and LOTS of black pepper
  • Chopped parsley
  • Pecorino cheese

Copy Directions

    1. Season butter with salt and pepper. Place a small pot on the grill and put the butter inside until it melts.

    2. Grill corn in husk over high heat, until nice and charred. Let it cool. Peel away the husk.

    3. Gently brush with melted butter.

    4. In a big bowl, mix pecorino and black pepper.

    5. Let it rain and coat the corn with pecorino cheese.

    6. Garnish with chopped parsley. Serve and enjoy!

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