Grilled Prosciutto Corn
by Sue Lau | Palatable Pastime
The theme for this week’s Sunday Supper event is Farmstand Food.
I wanted to do something with corn, since I live in Ohio (which is a sea of corn right now) and the corn here is really inexpensive. I am always on the lookout for new ways to serve up summer fresh local corn. The tassels on the corn just started popping a couple of weeks ago, and I have heard that the abundance of rain has sped up the growing process so this year’s corn will be in to market sooner (and sadly, out of the market sooner at the tail-end as well.)
I’d seen a picture somewhere that someone wrapped a piece of prosciutto around the corn, but no author or website was attached. But as much as I love to credit the idea, it is not a big stretch to make this recipe on my own. Certainly I have wrapped other veggies such as asparagus with prosciutto and liked it.
I did spend some time thinking how I would get the ham in there. As you know, corn husks tend to rip and tear. It wasn’t that long ago I had seen a tip someone shared on Facebook about microwaving corn, cutting off the end, and squeezing it out like toothpaste. (I did test that one out and it works). I had already figured out from a Tyler Florence recipe that you could just toss corn in the oven, bake it half and hour, and it would shuck easily and the corn done nicely. (I also tried the cutting the end off and squeezing the corn on the oven baked corn too and it also works!). But testing these, I do know that corn as it heats in the husk steams, and the outer leaves get soft and pliable, making it easy to bend them back.
So a word of advice here: even when you are not doing the awesome Sue Lau prosciutto wrap on your corn, do try putting it in the microwave to steam a little before tossing on the grill. It’s going to replace the annoying water soak we had to do with fresh grilled corn.
But anyway, the method works great for softening those up. I call for 1-2 pieces of prosciutto depending on how much of the corn you want wrapped. Two pieces should cover the kernels completely, but I actually just prefer one since the ham is a little salty and has a strong flavor. After the corn cooks, the prosciutto sticks pretty well and is easy to bite without the ham flipping right off the ear. If you use bacon to try this, I suspect the bacon will slide right off. I actually made jalapeno poppers with bacon before that did that and felt it was a waste of time. But there again, I think prosciutto would do well on the jalapenos too. So there’s an idea for you!
As far as the local farm markets around Cincinnati go, we have a ton of stand alone farms and stands who do retail, as well as local events where the farms bring in their produce and the occasional watermelon stand on the side of the road. CSA is readily available here. CSA is community supported agriculture, whereas at the beginning of the season you sign up with local farmers for a set fee, and each week they get you a basket of their week’s foods, divvied up amongst the people in the CSA. It is usually a very good deal, especially if you have a family. It is better than just buying produce “ala carte” because CSA gets the first share of food, and there may not be any left for retail. If you want info on farm markets and CSA’s near you I have a great resource I keep bookmarked:
I have some good looking photos from some of the local farm markets that I’d like to share with you. Don’t be surprised if you find yourself heading right out to find your local market after seeing these. They are quite inspiring. The two markets here are the Historic Findlay Market and the Springdale Street Market, both in Cincinnati. There are many others I enjoy visiting as well. The baked goods in the photo are Amish. I don’t photograph the plain folk, but they are prevalent throughout Ohio.
I do hope you enjoy, and be sure to check out all the other bloggers this week who have been working hard to make some tasty recipes up for you.
As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite recipes using the abundance of produce available at local farm markets.
Special thanks to Colleen of Foodie Tots and DB aka Foodie Stuntman at Crazy Foodie Stunts for graciously hosting this event and working so hard to make sure all the I’s are dotted and T’s are crossed. It’s a big group and a ton of work to keep all together! Thanks so much.
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
- Fennel and Orange Salad by Feeding Big – and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
- Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Ziti with Bacon and Greens by Cooking Chat
- Classic Peach Pie by That Skinny Chick Can Bakes
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Triple Cherry Crisp by Pies and Plots
Prepping the Prosciutto Grilled Corn
Grilled Prosciutto Corn
- 2 ears fresh in husk corn
- 2-4 slices shaved prosciutto
- 1/2 teaspoon Italian seasoning
- 1-2 tablespoons parmesan cheese
- salt and black pepper
- kitchen twine
- Place corn in the microwave and run on high for five minutes.
- Peel off the outermost husk leaves (the ones with the dry dark tips) leaving the other leaves intact. Gently pull those leaves back (they should be soft and steamy from the microwaving), and remove the silks.
- Rub some butter over the corn, sprinkle with seasonings, then wrap 1-2 thin shaved pieces of prosciutto around the corn.
- Pull the husk leaves up around the corn again, and tie in the middle and towards the tip with a piece of water-soaked kitchen twine.
- Grill 10-15 minutes until done, moving corn away from the heat if the husks begin to burn.
- Serve with hot butter.
From the kitchen of palatablepastime.com
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