I’ve been having my own personal Corn Week here on Babble. First there was the webisode, where I demonstrated the two most popular methods for cooking a basic corn on the cob – boiling and grilling – and now here is one of my favorite fancier corn dishes. This isn’t fancy in the four-star restaurant kind of way, it’s just slightly more sophisticated then munching kernels straight off the cob. In this instance corn is stripped from the cob, cooked with some milk and salty prosciutto, and served warm as an appetizer or alongside a main course. It is strikingly simple for such a flavorful dish. The salty pork is the perfect compliment to the sweet corn and warm milk, creating the classic salty/sweet flavor juxtaposition. Whomever you serve it to is bound to be impressed by your ability to take basic summer corn to a whole new level.
Warm Corn & Prosciutto
adapted from Park Avenue Potluck
1 T. unsalted butter
10 ears of corn, preferably white, stripped from the cob
2 T. half & half
6 oz. prosciutto, cut into thin strips
Pinch Kosher salt & pepper
1. Melt butter in a large saute pan over medium heat. When it starts to bubble add the corn. Reduce the heat, add the half-n-half and cook over low heat for five minutes, or until corn is just tender.
2. Sprinkle with salt and pepper to taste and remove from heat. Fold in the prosciutto and allow to cool for 15 minutes. Serve.