Imagine a dish that combines the rustic charm of Italian cuisine with the creamy, indulgent comfort of classic corn, and you've got our mind-blowing Cacio e Pepe Creamed Corn! This isn't just another side dish – it's a culinary revolution that transforms humble corn into a luxurious experience that will have your dinner guests begging for the recipe. With the bold, sharp notes of Pecorino Romano and the warm kick of freshly ground black pepper, this creamy creation elevates corn from a simple vegetable to a gourmet sensation that's impossible to resist.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups fresh corn kernels
- 1 cup heavy cream
- 1 cup grated Pecorino Romano cheese
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Prepare the fresh corn kernels by removing them from the cob. If using frozen corn, ensure it is completely thawed and drained.
- Heat a large skillet or sauté pan over medium heat. Do not add any oil or butter initially.
- Add the corn kernels to the dry pan and toast them for 3-4 minutes, stirring occasionally to prevent burning. This will enhance the corn's natural sweetness and develop a deeper flavor.
- Pour in the heavy cream and reduce the heat to low. Stir the corn and cream together, allowing the mixture to simmer gently.
- Freshly grind the black pepper directly into the corn mixture. Use a coarse grind for more robust pepper flavor.
- Gradually add the grated Pecorino Romano cheese, stirring continuously to help the cheese melt smoothly and prevent clumping.
- Continue cooking and stirring for 5-7 minutes until the cream thickens and the corn is tender and coated with the creamy cheese sauce.
- Taste and adjust seasoning, adding salt as needed. Remember that Pecorino Romano is quite salty, so add salt sparingly.
- Remove from heat and let the creamed corn rest for 2-3 minutes to allow the sauce to further thicken.
- Serve immediately, garnishing with additional freshly ground black pepper and a sprinkle of grated Pecorino Romano if desired.
Tips
- Always use fresh corn kernels when possible – the natural sweetness makes a huge difference in the final dish.
- Toasting the corn dry before adding cream intensifies its flavor, so don't skip this crucial step.
- Grate your Pecorino Romano fresh for the most vibrant cheese flavor and smoothest texture.
- Use a coarse pepper grind to get those beautiful, visible pepper specks that are signature to cacio e pepe style.
- Stir continuously when adding cheese to prevent clumping and ensure a silky smooth sauce.
- Let the dish rest for a few minutes after cooking to allow the sauce to thicken naturally.
- For an extra luxurious touch, finish with a drizzle of high-quality olive oil just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 80mg
