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!