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A quick and easy way to prepare fresh corn – a Corn and Prosciutto Salad!

One of my favorite foods in summer is fresh corn. Here in Colorado, we have wonderful corn from the town of Olathe — sweet, juicy and tender. This fast, delicious recipe from good friend Kathy Soter is my favorite way to fix fresh corn. Cut the corn off the cob and sauté it with onion and prosciutto (or with bacon, as in Kathy’s original recipe), then top it off with chopped fresh chives. So simple and fresh — and so scrumptious!

Corn and Prosciutto Salad Recipe

Serves: 4 to 6

(From "Fresh Tastes from A Well-Seasoned Kitchen®" by Lee Clayton Roper)
  • 4 large ears fresh corn, shucked (preferably from Olathe, Colorado)
  • 3 teaspoons extra virgin olive oil, divided
  • 3 large, thin slices prosciutto*
  • ½ large yellow onion, chopped
  • 2 tablespoons chopped fresh chives
  • Salt, to taste
  • Freshly ground black pepper, to taste
  1. Cut the corn kernels off the cob and place in a medium bowl. Set aside.
  2. In a large skillet, heat 2 teaspoons olive oil over medium heat. Add prosciutto and cook until crisp. Remove prosciutto from pan, reserving drippings. Crumble and set aside.
  3. Add remaining 1 teaspoon olive oil to drippings in skillet over medium heat. Add onion and sauté until slightly softened. Stir in about 2 teaspoons of water, scraping up any brown bits stuck to the bottom of the pan. Continue cooking until onions are soft.
  4. Stir in corn; cook 5 minutes or until heated through and the corn is crisp-tender. Remove from heat. Stir crumbled prosciutto and chopped chives into corn mixture. Season to taste with salt and pepper. Best if served hot or at room temperature.
*Substitute 4 slices bacon for the prosciutto, if desired; omit the olive oil, and pour off some of the bacon grease


Note: this is an update to a recipe I originally posted as “Corn and Bacon Salad”.

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