I was making Mexican corn the other night and I was thinking what if I made it Cacio e Pepe style instead, remove the creme and the may and just make it cheese and pepper, well a bit of parsley for color - It was really good - Enjoy
4 to 6 ears of corn, shucked and cut in half
1 stick unsalted butter - room temp
1/2 cup grated parmesan
1/2 cup grated pecorino
fresh ground pepper
a handful of fresh Italian Parsley, chopped and stems removed
Prep a baking sheet with foil.
Fill a large pot with water, add salt, corn, bring a boil, then turn off and let rest for 5 minutes. Remove corn
While the corn is boiling place half the cheese, the stick of butter in a large bowl, along with half the parsley and a few goods turns of the pepper mill. Mix together well.
Place corn on the prepared baking sheet and place under the broiler, turn corn so each side chars, remove and place corn in butter bowl, toss to coat. Sprinkle the remaining cheese and a bit more pepper and serve.