If you’ve ever had Mexican street corn you get it. It is a fantastically, delicious way to prepare corn on the cob. It is typically made with mayo, lime, chili, cilantro and cotija cheese. Being Italian, I always daydream all sorts of recipe makeovers done recreated with Italian ingredients or flavors. I am such a corn lover, it’s weird but it’s probably something I eat way too much of. So naturally, I had to recreate the popular and loved Mexican street corn with my Italian version. I wanted to tie in the flavors of one of my favorite pasta dishes, cacio e pepe. So instead of cotija cheese, I used pecorino and then loaded on the freshly cracked pepper. Since cilantro is a big part of the original recipe, I used parsley for my greenery instead. This came out even better than I imagined!

Ingredients

• 4 ears of yellow corn on the cob

• ¼ cup mayo

• ½ teaspoon ground chili flakes

• Freshly cracked black pepper

• ½ -1 cup freshly grated pecorino romano cheese

• Handful fresh parsley, chopped

Instructions:

1. Preheat oven to 400.

2. Pull back the corn husks leaf by leaf and use a piece of a torn off husk to tie them together. Place directly on oven rack or a baking sheet with a rack in it. Bake for 25 minutes.

3. In the meantime, mix together mayo, ground chili flakes and a sprinkle of freshly cracked black pepper. Stir to combine. Set aside.

4. Chop parsley, set aside.

5. Grate cheese, set aside.

6. Once the corn is finished cooking, transfer to a serving plate. Generously brush mayo mixture onto all sides of each corn on the cob. Then sprinkle with lots of cheese, freshly cracked black pepper and fresh parsley.

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