Sure, it’s fun to serve corn on the cob in the summer months when it’s easy to find (and cheap!) But some people don’t care to eat it off the cob. It’s a little messy, and the corn can get stuck in your teeth! So often times, I boil my corn on the cob and then cut the kernels off for serving. That’s what you do in this recipe, but the hot, cooked corn is tossed with prosciutto- basil butter too. It’s an amazing way to serve fresh corn- tons of flavor! I tore this recipe out of a Bon Appetit magazine several years ago, and it’s still a favorite!
Ingredients needed:
butter shallot prosciutto fresh basil salt and pepper fresh corn
How to make Fresh Corn with Prosciutto Basil Butter:
The complete, printable recipe is at the end of this post. Cook the corn in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain and cool. Alternately you can try grilling the corn instead of boiling it. Soak the corn in water for about 20 minutes, then place it on a hot grill just until it gets a few char marks on all sides.
Transfer to a bowl, for serving. Make ahead tip: The prosciutto basil butter may be prepared 3 days ahead. Cover and refrigerate. Let stand 2 hours at room temperature before using.
You can certainly use frozen corn for this recipe if you’re not making it in the summer. But fresh will taste best, of course. Enjoy!
Recipes Using Prosciutto:
Cheese Crostini with Prosciutto Prosciutto Roasted Halibut with Fresh Thyme Spicy Honey Prosciutto Flatbread Pizza Fingerling Potato and Prosciutto Salad Prosciutto Apple Wedges
