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 Corn and Prosciutto Salad recipe comes from good friend Kathy Soter, and  it’s my favorite way to fix fresh corn.

Copper skillet filled with Corn and Prosciutto Salad
(Photo by Rick Souders)

Simply cut the corn kernels off the cob (detailed instructions on how to remove the kernels from the cob are included) and sauté them 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!

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copper skillet filled with Corn and Prosciutto Salad

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Copper skillet filled with Corn and Prosciutto Salad

Corn and Prosciutto Salad Recipe

A colorful, quick and easy way to prepare fresh corn!

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 4 large ears fresh corn, shucked (preferably from Olathe, Colorado)
  • 3 teaspoons extra virgin olive oil, divided
  • 3 large, thin slices prosciutto – see Note
  • 1/2 large yellow onion, chopped
  • 2 tablespoons chopped fresh chives
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cut the corn kernels off the cob (see Tip below) 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.

Notes

Note on prosciutto: can substitute 4 slices bacon for the prosciutto, if desired; omit the olive oil, and pour off some of the bacon grease.

Tip on cutting corn kernels off the cob: Place a small bowl upside down in the middle of a large mixing bowl. Set the cob of corn on top of the small bowl, flat side down (break off the end if needed). Starting at the top of the cob, slightly angle a sharp knife toward the cob and cut downward, scraping the kernels off. The larger bowl will catch the kernels and keep them from flying all over the counter.

  • Author: (From "Fresh Tastes from A Well-Seasoned Kitchen®" by Lee Clayton Roper)
  • Category: easy side dishes, side salads
  • Method: sautéing

 

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

Copper skillet filled with Corn and Prosciutto Salad

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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