Description
A delightful summer salad combining sweet corn with the classic flavors of Cacio e Pepe.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears corn)
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly cracked black pepper
- Salt to taste
- 1/4 cup fresh basil leaves, chopped
- Juice of 1 lemon
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the corn kernels and sauté until tender, about 5-7 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, combine the sautéed corn, Pecorino Romano cheese, black pepper, and salt.
- Add the chopped basil and lemon juice, and toss until well combined.
- Serve warm or at room temperature.
Notes
- For added flavor, try using grilled corn.
- This salad can be served as a side dish or on its own for a light meal.
- Feel free to adjust the amount of cheese and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
Keywords: Cacio e Pepe Corn Salad, corn salad recipe, summer salad, Italian corn salad, easy corn salad, vegetarian salad