Cacio e Pepe Corn
Recipe type: Side dish
Yield: 4 ears of corn
  • 1/4 cup grated Pecorino Romano
  • 1/4 cup grated Parmesan
  • 1 1/2 teaspoons coarsely-ground black pepper
  • Kosher salt
  • 3 ears of corn, shucked
  • 2 tablespoons salted butter
  1. Add both cheeses and the pepper to a half-sheet pan, stir together and spread out in one even layer.
  2. Bring a large pot of salted water to a boil. Once boiling, add the corn, turn off the heat, and put on the lid. Let cook for 10 minutes then drain the corn.
  3. Rub the ears of corn all over with butter then roll in the cheese mixture, pressing lightly so that it sticks. Serve hot.
If you don't want to buy both types of cheese, stick with the Pecorino Romano, as it's the traditional cacio e pepe cheese. Any leftover Pecorino Romano can be used in this kale salad recipe.
Recipe by A Modest Feast at