Description
A fresh and flavorful corn salad inspired by the classic Italian pasta dish Cacio e Pepe, featuring sweet corn, creamy cheese, and a hint of pepper.
Ingredients
Scale
- 4 ears of fresh corn, husked and cleaned
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 1 teaspoon freshly cracked black pepper
- 1/4 cup chopped fresh basil
- Salt to taste
- Juice of 1 lemon
Instructions
- Grill or boil the corn until tender, about 5-7 minutes. Let cool.
- Once cooled, cut the kernels off the cob and place in a large bowl.
- Add the grated Pecorino Romano cheese, olive oil, and black pepper to the bowl.
- Toss everything together until well combined.
- Fold in the chopped basil, salt to taste, and lemon juice.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For a smoky flavor, grill the corn instead of boiling.
- You can substitute Parmesan cheese if Pecorino Romano is not available.
- Feel free to add diced tomatoes or cucumbers for extra freshness.
Keywords: Cacio e Pepe Corn Salad, corn salad recipe, Italian salad, summer salad, vegetarian salad