Think street corn, but Roman. Smoky charred corn gets a slather of garlicky lime butter and mayo, then a generous press of crushed Cacio e Pepe Tantos for a cheesy, peppery crunch in every bite.
Serves 4
INGREDIENTS
- 4 ears of corn, husks removed
- 2 tbsp unsalted butter, softened
- ¼ cup mayonnaise
- 1 tbsp fresh lime juice
- ½ tsp garlic powder
- Salt and black pepper
- 1 cup crushed Cacio e Pepe Tantos
- Fresh cilantro, chopped
- Lime wedges, for serving
DIRECTIONS
- Grill the corn over medium-high heat, turning occasionally, until tender and lightly charred on all sides.
- Mix the softened butter, mayonnaise, lime juice, and garlic powder together.
- Spread generously over the warm corn and season with salt and pepper.
- Top with the crushed Tantos, pressing lightly so they stick.
- Finish with cilantro and a squeeze of lime. Serve right away.
