Description
A fresh and delightful salad combining grilled corn, creamy cheese, and a peppery kick, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, freshly cracked, to taste
- 1 cup pecorino romano cheese, grated
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 4 cups arugula or mixed greens
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with olive oil and sprinkle with salt and black pepper.
- Place the corn on the grill and cook for about 10-12 minutes, turning occasionally until charred and tender.
- Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
- In a large bowl, combine the grilled corn kernels, pecorino romano cheese, basil, parsley, and lemon juice.
- Toss gently to mix everything together.
- Serve the salad over a bed of arugula or mixed greens, and finish with additional black pepper and cheese if desired.
Notes
- Feel free to add cherry tomatoes or avocado for extra flavor.
- This salad can be served warm or cold, making it versatile for any occasion.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 250
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 3
- Protein: 6
- Cholesterol: 15
Keywords: Grilled Corn & Cacio e Pepe Salad, summer salad, corn salad, vegetarian salad, easy salad recipe