Cacio e Pepe Charred Corn

Prep Time 30 mins
Total Time 30 mins


  • 5 ears husked sweet corn
  • 1 stick of salted butter
  • 2 tbsp lemon juice
  • 1/2 cup finely grated parmesan cheese
  • salt and black pepper to taste


Preheat your grill to medium-high. Cut ears of corn in thirds. Melt the butter and baste each ear using a silicone basting brush.  Lightly salt each piece. Grill corn fire 9-10 minutes until tender and slightly charred. Add the lemon juice to the remaining butter and stir until combined. Remove corn from the grill and baste with lemon butter. Coat the corn in Parmesan cheese and generously season with pepper.  Serve immediately.  Enjoy!


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