Description
A fresh and flavorful salad that combines the classic flavors of Cacio e Pepe with sweet corn, perfect for summer gatherings.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- 1/4 cup chopped fresh basil
- Juice of 1 lemon
Instructions
- In a large pot of boiling salted water, blanch the corn kernels for 2-3 minutes until tender. Drain and set aside to cool.
- In a large bowl, combine the cooled corn, Pecorino Romano cheese, olive oil, black pepper, and salt. Toss until well combined.
- Add the chopped basil and lemon juice, and toss again gently to combine.
- Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 3
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 16
- Fiber: 3
- Protein: 5
Keywords: Cacio e Pepe Corn Salad, corn salad recipe, summer salad, vegetarian salad, easy corn salad, fresh corn recipes