Cacio e Pepe Elote

There’s nothing I love better than summer corn and this recipe adds the classic flavors cacio e pepe for a completely delectable crowd-pleaser thats super easy to make—and the most important ingredient to make this recipe shine is Pecorino Romano PDO from Europe—full flavored and tangy with a pleasant hint of salt. In a word, delicious!

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Serves 4

INGREDIENTS

4 ears of corn, shucked
4 tablespoons unsalted butter, softened
½ cup freshly grated Pecorino Romano cheese, divided
2 tablespoons grated parmesan cheese
2 teaspoons freshly ground black pepper

METHOD

Cook the corn. Grill over medium-high or boil in salted water for about 5 minutes or until cooked through.

In a small bowl, add butter, ¼ cup Pecorino Romano, parmesan and black pepper and combine well using a fork or small spatula.

Liberally brush the cooked cobs of corn with the butter mixture, then coat with the remaining cheese.

Finish each with another crack of pepper, then serve and enjoy!