Cacio e Peppe Corn on the Cob
Cacio e Peppe is one of the staple dishes of Rome and also happens to be one of the simplest and most delicious ways to make pasta. It consists of just Pecorino Romano, black pepper, pasta, and pasta water. That’s it! Those few ingredients create a creamy, aromatic, salty, and umami sauce, with a little bit of hotness from the pepper. Yum! The mix of parm and pepper is one of our favorite combinations for sure, and we firmly believe this easy flavor profile can translate to other canvases aside from just pasta or risotto. Potatoes, quinoa, and corn are all the delicious. In fact our Cacio e Peppe Corn on the Cob recipe is the perfect example of this.
This recipe starts off with a golden brown corn on the cob that is then covered with a rich Pecorino Romano and pepper spread, and finished with a little extra parm and pepper for good measure. It’s a totally easy and delicious side to any meal. We can assure you it will be a crowd-pleaser!
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Cacio e Peppe Corn on the Cob Recipe Tips
- Freshly grated cheese makes all the difference in this simple recipe. Skip the container and go for the good stuff.
- You can also make the corn on the cob on the grill and add the sauce on top after the fact.
Cacio e Peppe Corn on the Cob Recipe
- In a big pot of salted water, boil the corn on the cob for about 10 minutes or until they are cooked, soft and tender. Then take the corn out of the water.
- Meanwhile, in a small pot melt 1 tablespoon of butter and add the garlic. Cook at low temperature until the edges of the garlic start turning golden.
- Add the heavy cream, parmesan, salt and pepper. Allow the cheese to melt and for the sauce to start boiling. Then take off the stove and reserve.
- In a big pan, add the remaining butter and melt until it starts bubbling. Brown the corns on the cob on all their sides and take off the stove. Season with salt and pepper.
- Assembly: Spread the sauce on the corns and then sprinkle with extra parm and pepper. Enjoy.
Recipe and photos by Abril Macías.