Food for Soul

Cacio e Pepe Corn on the Cob

By Emily Fleischaker

  • YIELD4 servings
  • TIME15 minutes

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Ryan Liebe for The New York Times

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.


  • 4 ears fresh corn, shucked
  • 4 tablespoons unsalted butter, at room temperature
  • ¼ cup freshly grated Parmesan
  • ¼ cup freshly grated pecorino
  •  Fresh, coarsely ground black pepper


  1. 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.)
  2. Meanwhile, in a small bowl, mix together butter, half the Parmesan, half the pecorino, and a couple grinds of black pepper.
  3. Slather hot corn with the cheesy butter. Sprinkle with the remaining cheese and top each with a little more black pepper.

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