Cacio e Pepe Corn with Kampot Red or Black Pepper
The Roman pasta specialty, cacio e pepe, is equally superb when applied to summer’s corn-on- the-cob and an excellent way to savor both Kampot Red and Black peppercorns. Should you wish to gild the “cob” further, go for the addition of crispy crumbled pancetta to take the recipe from cacio e pepe to carbonara.
InstructionsSlather the hot ears of corn with the cultured butter, sprinkle with the Pecorino Romano and top off generously with the cracked pepper, followed by crumbled pancetta, if using. Serve at once.