Description
A refreshing and flavorful corn salad inspired by the classic Italian dish Cacio e Pepe, featuring sweet corn, cheese, and a touch of pepper.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup olive oil
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon salt, or to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup cherry tomatoes, halved (optional)
- Juice of 1 lemon
Instructions
- Preheat grill to medium-high heat.
- Grill corn for about 10-15 minutes, turning occasionally until charred and cooked through.
- Remove corn from the grill and let cool slightly before cutting kernels off the cob.
- In a large bowl, combine grilled corn kernels, olive oil, Pecorino Romano cheese, black pepper, and salt.
- Add chopped basil and cherry tomatoes, if using.
- Squeeze lemon juice over the salad and toss everything together until well combined.
- Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.
Notes
- For extra flavor, try adding a pinch of red pepper flakes.
- This salad can be served warm or cold, making it versatile for any season.
- Feel free to adjust the amount of cheese and pepper based on personal preference.
- Category: Salad
- Cuisine: Italian
Nutrition
- Calories: 210
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
- Cholesterol: 10
Keywords: Cacio e Pepe Corn Salad, corn salad recipe, Italian corn salad, summer salad, vegetarian salad