Italian Street Corn 2 Ways
It seems like everywhere you turn these days there are a million variations on Mexican street corn. Just on this blog you can find it on top of corn dogs, on a flatbread and on twice baked potatoes. I think it’s safe to say that it’s one of my favorite flavor combinations. With that being said, however, I think it’s high time for this classic dish to get a makeover.
Italian Street Corn 2 Ways is a great way to switch up that dish that we all can’t seem to get enough of. One version is a parmesan pesto variation, homemade with homemade pesto and seasoned with Italian seasoning and crushed red pepper flakes. The second is a cacio e pepe version that just so happens to be my personal favorite, but then again, I’ll always say yes to anything cacio e pepe. These are a great summer snack, appetizer or side dish!
Italian Street Corn 2 Ways
Equipment
- Large pot
- Food processor
- Skewers
Ingredients
Cacio e Pepe Street Corn:
- 4 ears fresh corn on the cob
- 1/3 cup mascarpone cheese softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino cheese
- 2 tablespoons coarsely ground black pepper
- pinch of Kosher salt
Parmesan Pesto Street Corn:
- 4 ears fresh corn on the cob
- 2 cups loosely packed fresh basil leaves
- 2 garlic cloves
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
- 1 1/4 cups grated Parmesan cheese divided
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 1/2 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried parsley
Instructions
- To make the cacio e pepe street corn, place the shucked corn in a large pot, fill with water and bring to a boil. Simmer until bright yellow and cooked through, about 6 to 10 minutes. You could also grill the corn on a stovetop grill pan for 6 to 10 minutes. Remove from the water and allow to cool slightly before skewering with a wooden skewer.
- In a shallow dish, stir together the parmesan, pecorino, black pepper and the pinch of salt until well-combined. While the corn is still warm, spread each with the mascarpone cheese and then coat with the cheese and black pepper mixture. Place on a platter and then top with more black pepper. Serve immediately.
- To make the parmesan pesto street corn, place the shucked corn in a large pot, fill with water and bring to a boil. Simmer until bright yellow and cooked through, about 6 to 10 minutes. You could also grill the corn on a stovetop grill pan for 6 to 10 minutes. Remove from the water and allow to cool slightly before skewering with a wooden skewer.
- In the meantime, place the basil, garlic, pine nuts, lemon juice, 1/4 cup parmesan, salt, and pepper in a small food processor. Pulse until finely chopped. While the machine is running, slowly stream in the olive oil and blend until thick and creamy. Taste and adjust seasoning accordingly, adding more salt and pepper as needed. In a small bowl, stir together the mayo and pesto until almost fully combined. Some pesto streaks are fine!
- In a shallow dish, combine the remaining parmesan with the Italian seasoning, red pepper flakes and parsley. Spread the warm corn on all sides with the pesto mayo and then coat each fully with the seasoned Parmesan mixture. Serve immediately and enjoy!
