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!
We’re making two different types of street corn, just in case you want to choose between either or if you feel like making both. They’re both delicious. The first is a parmesan pesto street corn. Let’s make some homemade pesto. 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.
**Tip: You can definitely use store-bought pesto for this if you’d like to save some time! I highly recommend making it from scratch, though, if you have the time because the flavor is just 100 times better!**
In a small bowl, stir together the mayo and pesto until almost fully combined. Some pesto streaks are fine!
**Note: You’ll have leftover pesto mayo, which would be great on all sorts of other delicious recipes. Sandwiches, wraps or as a base for a pasta salad! Store it in the fridge and keep it in there for up to 4 days.**
For the 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. Remove from the water and allow to cool slightly before skewering with a wooden skewer. 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.
**Note: For more flavor, you could also grill the corn on a stovetop grill pan (or outdoor grill) for 6 to 10 minutes, turning occasionally.**
For the cacio e pepe street corn, you’ll cook the corn the same as above. 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. The best part of cacio e pepe, to me, is the copious amounts of freshly ground black pepper, so I tend to go overboard on it. You can add as much or as little on top as you’d like.
This corn is best eaten while still warm so that all of the flavors are more pronounced, but if need be, it could easily be served at room temperature, which makes it perfect for summer entertaining.
Again, if you want to make this recipe, you can decide to make just the one version or you can easily make both if you want to bring a little variety to the table. You can make them full sized, or you can cut the corn on the cobs in half and proceed as directed with a smaller portion of corn!
If you’re anything like me, and sometimes just don’t feel like eating the corn off the cob, you can also cut the warmed kernels off the cob and place it in a large bowl. Then stir together the pesto mayo with the parmesan and seasonings (or the mascarpone with the cheeses and black pepper) and serve it as a side salad. That would be delicious as well!
Whichever flavor you decide, I hope you’ll give this Italian Street Corn a try this summer. Especially if you’re a huge fan of the Mexican variation! Get out and explore the endless possibilities that street corn has to offer!
- 4 ears fresh corn on the cob
- ⅓ cup mascarpone cheese, softened
- ½ cup grated Parmesan cheese
- ½ cup grated Pecorino cheese
- 2 tablespoons coarsely ground black pepper
- pinch of salt
- 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
- 1¼ cups grated Parmesan cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
- ½ cup mayonnaise
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried parsley
- 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, ¼ 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!
O. M. G.
This is brilliant!
Making this weekend.