sweet corn with pecorino and red pepper

Have you feasted on summer corn on the cob yet? I love the ritual of hitting a local farm stand for super fresh corn, then shucking it outside in the backyard when we get home (you know, because it gets a little messy). Sometimes I end up with more ears than there are people to eat them, so I cut the kernels off, which I usually cook right away. Otherwise I’ll put them in a freezer bag to use later.

Here’s a quick recipe for sweet corn off-the-cob, kind of my Italian-inspired version of the Mexican street-food treat elotes, grilled corn slathered with a creamy cheese mixture and ground chili pepper.

It’s crunchy, spicy, salty and sweet all at once — yum.

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