Cacio e Peppe Corn on the Cob Recipe

We've taken the popular Roman dish and given it a twist - serving up the sauce on corn on the cob. Yum!

Course Appetizer, appetizers, Side Dish, side dishes, sides

Cuisine Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 144

Author Abril Macías

4 white or sweet corns on the cob
1 garlic clove thinly chopped
3 tbsp butter
1/3 cup heavy cream
1/3 cup parmesan or Pecorino Romano cheese freshly grated, plus extra for plating
1/4 tsp salt plus more for plating
1/4 tsp freshly cracked black pepper plus more for plating

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.