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!
Provided by Abril Macías
Categories Appetizer appetizers Side Dish side dishes sides
Time 25m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 144 kcal, Carbohydrate 1 g, Protein 1 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 250 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
CACIO E PEPE CORN ON THE COB
Cacio e pepe is a traditional Italian pasta made with pecorino, Parmesan, black pepper and a little pasta cooking water. These cobs borrow the flavors of the traditional dish, but the cheese sauce is not thinned with water, so it's very rich and creamy. Serve the cacio e pepe corn with grilled steak or fish and a green salad with acidic dressing. You'll be happy.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter, half the Parmesan, half the pecorino, and a couple grinds of black pepper.
- Slather hot corn with the cheesy butter. Sprinkle with the remaining cheese and top each with a little more black pepper.
CACIO E PEPE WITH FRESH CORN
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water and the corn cobs to a boil over high heat. Add the spaghetti and cook according to the package instructions.
- While the pasta cooks, heat 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet or large braiser over medium heat until the butter melts. Add the breadcrumbs and garlic powder and stir to completely coat the breadcrumbs. Cook, stirring frequently, until the breadcrumbs are toasted and light brown, 4 to 5 minutes. Transfer to a bowl and let cool. Wipe the skillet clean.
- Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the cleaned skillet over medium heat until the butter melts. Increase the heat to medium high. Add a generous amount of black pepper, at least 1 teaspoon, and cook until the pepper is very fragrant, about 30 seconds. Add the corn kernels and 1/2 teaspoon salt and cook until the corn is softened and turns bright yellow, 1 to 2 minutes.
- Add the Pecorino Romano to a large heatproof bowl. Pour in about 1 1/2 cups of the hot pasta water and stir vigorously until the cheese melts into a smooth sauce.
- Remove the pasta from the boiling water with tongs to the skillet with the corn and toss to coat. Remove from the heat. Add the cheese sauce to the skillet and toss to coat, adding more pasta water as needed to keep it saucy. Add more pepper to taste. Top with more cheese and breadcrumbs, reserving some crumbs for plating. Sprinkle with the basil, parsley, chile and even more black pepper if desired. Drizzle with oil. Plate and sprinkle with more breadcrumbs.
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