Description
A refreshing and creamy salad combining grilled corn with the classic Italian Cacio e Pepe flavors.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup fresh basil leaves, torn
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise (optional for creaminess)
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with olive oil and season with salt and pepper.
- Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender.
- Once grilled, remove the corn from the grill and let it cool slightly.
- Cut the kernels off the cobs and place them in a large bowl.
- Add the halved cherry tomatoes, grated Pecorino Romano cheese, torn basil leaves, cracked black pepper, and lemon juice to the bowl with the corn.
- If desired, stir in the mayonnaise for extra creaminess.
- Toss everything together until well combined and adjust seasoning as necessary.
- Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing salad.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Fat: 14
- Carbohydrates: 28
- Fiber: 4
- Protein: 6
Keywords: Grilled Corn, Cacio e Pepe, Salad, Summer Salad, Italian Salad