Corn and Prosciutto Salad Recipe

Copper skillet filled with Corn and Prosciutto Salad

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

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: Italian-Inspired

Keyword: Corn and Prosciutto Salad

Servings: to 6 servings

Calories: 173kcal

Author: From "Fresh Tastes from A Well-Seasoned Kitchen®" by Lee Clayton Roper

Ingredients

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

Instructions

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.

Video

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.

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