Description
A delicious summer salad that combines the sweetness of grilled corn with the creamy, cheesy goodness of cacio e pepe.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 ounces spaghetti or other pasta
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup cherry tomatoes, halved (optional)
- Juice of 1 lemon
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until charred and cooked through, about 10-12 minutes.
- Remove the corn from the grill and let it cool slightly. Once cooled, cut the kernels off the cobs and set aside.
- Cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of the pasta water.
- In a large bowl, combine the hot pasta, grilled corn, Pecorino Romano cheese, black pepper, and lemon juice. Toss everything together, adding reserved pasta water a little at a time until you reach desired creaminess.
- Garnish with fresh basil and cherry tomatoes, if using. Serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 20
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 220
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
Keywords: grilled corn salad, cacio e pepe salad, summer salad recipe, vegetarian salad, easy salad recipe