Grilled Corn Cacio e Pepe
What's better than corn, butter and cheese? The answer is nothing
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
Ingredients
- 6 ears of corn, in the husks
- 2 cups of butter
- Salt and LOTS of black pepper
- Chopped parsley
- Pecorino cheese
Directions
Copy Directions
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Season butter with salt and pepper. Place a small pot on the grill and put the butter inside until it melts.
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Grill corn in husk over high heat, until nice and charred. Let it cool. Peel away the husk.
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Gently brush with melted butter.
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In a big bowl, mix pecorino and black pepper.
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Let it rain and coat the corn with pecorino cheese.
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Garnish with chopped parsley. Serve and enjoy!
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