Corn Cacio e Pepe

  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Ready-in: 15 minutes
  • 6 ears Sweet Corn (shucked)
  • 0.5 pound Pecorino Romano (grated)
  • 6 tablespoon Black & Bolyard Brown Butter (at room temp)
  • Black Pepper (freshly ground) (to taste)
  1. Heat your grill to medium high. Grill corn, turning occasionally, until cooked through and lightly charred. Alternatively, you can add the corn to a large pot of boiling, salted water and cook for ~7 minutes (until tender).
  2. Once corn is cooked, slather with the Black & Bolyard Brown Butter. Sprinkle the cheese over each ear (turning to coat).
  3. Top with several turns of fresh ground back pepper and serve!