Vijaya Selvaraju's Cacio Pepe Corn on the Cob and Baked Corn Dip Vijaya Selvaraju's Cacio Pepe Corn on the Cob and Baked Corn Dip (The Good Stuff)
Difficulty
Portions
Prep time
Cook time
Novice
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Ingredients
6 ears of corn, husks and silks removed
3 tablespoons whole black peppercorns
6 tablespoons butter
Kosher salt
1 1/2 cups grated Pecorino Romano
Directions
Place the corn on a grill, and grill for 3-4 minutes or until slightly charred.
To a small saucepan, add the peppercorns and toast on medium heat for 30-45 seconds. Then transfer the peppercorns to a mortar and pestle and grind until coarse in texture.
Spread 1 tablespoon of butter over the surface of the corn. Lightly season with salt, and generous sprinkling of the ground pepper. Then cover with ¼ cup of the Pecorino Romano, and a little more pepper. Repeat with the remaining cobs of corn
