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.
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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A colorful, quick and easy way to prepare fresh corn!
- 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
- Cut the corn kernels off the cob (see Tip below) and place in a medium bowl. Set aside.
- 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.
- 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.
- 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.
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.
Note: this is an update to a recipe I originally posted as “Corn and Bacon Salad”.