Corn Cacio e Pepe on Barry Is Cooking Again

Presenter / Source

• Barry (“Barry Is Cooking Again”)
• Recipe attributed to Chef Nini Nguyen (New Orleans)
• Technique reference: Chef Jacques Pépin (cutting corn kernels)

Ingredients (with quantities / notes)

• Corn: kernels cut from 1 ear (quantity not specified)
• Water: 1/4 cup, for blending corn puree
• Butter: 2 tablespoons, melted
• Black pepper: 2 teaspoons freshly ground
  • Optional variation: smoked black pepper
• Parmesan cheese: 1 cup shredded
  • Plus more for finishing/plating (amount not specified)
• Pasta
  • Salted boiling water
  • Usually spaghetti, but Barry uses bucatini
• Chili flakes: Barry normally adds them, but says you don’t need them here

Substitutions / notes mentioned

• Pasta: spaghetti (typical) → bucatini (used in this video)
• Pepper: freshly ground black pepper → smoked black pepper (Barry’s attempt)

Equipment & prep

• Knife for cutting corn kernels
• Large bowl mentioned (not used): kernels might go everywhere
• Blender to puree corn with water
• Pot for salted boiling pasta water
• Pan/skillet for butter + corn
• Strainer (used to strain/blend puree into the pan; Barry pushes it through)

Corn-kernel cutting technique (Chef Jacques Pépin)

• Cut kernels with the knife angled about 40–45° so they slide down and cut cleanly.

Corn freezer note

• Don’t throw cut kernels away—freeze them.
• They can be used for stock and corn ice cream (Barry has made it before).

Step-by-step method (timings / temperature cues)

1. Cut corn kernels
   • Remove kernels using the ~40–45° angled knife technique.
2. Blend corn puree
   • Add corn kernels to a blender.
   • Add 1/4 cup water.
   • Blend/“whizz” until smooth.
3. Cook pasta
   • Drop pasta into salted boiling water.
   • Barry uses bucatini (“feeling fancy”).
4. Cook corn in butter
   • While pasta cooks, melt 2 tablespoons butter.
   • Add corn kernels and cook until they develop a little color.
5. Strain puree into the pan
   • Strain the blended corn puree into the butter/cooked corn.
   • Barry pushes it through the strainer.
6. Season
   • Mix in 2 teaspoons freshly ground black pepper (Barry uses smoked).
7. Combine with pasta
   • Add the cooked pasta directly into the sauce.
8. Finish
   • Finish with more parmesan and more black pepper.

Chef tips / notes / “don’t overdo it” cues

• This is not a pure Cacio e Pepe—it’s adapted for corn.
• No chili flakes needed: black pepper already provides the bite.
• Angled corn-cutting reduces mess and helps avoid catching kernels (Barry notes a bowl wasn’t used, implying mess control).

Serving / plating suggestions

• Serve as “Corn Cacio e Pepe” with:
  • Extra parmesan
  • Extra freshly ground black pepper
• No additional garnish is described beyond cheese and pepper.