Every year when summer rolls around, I’m obsessed with this delicious Fresh Corn with Prosciutto Basil Butter.
Sure, it’s fun to serve corn on the cob in the summer months when it’s easy to find (and cheap!) But some people don’t care to eat it off the cob. It’s a little messy, and the corn can get stuck in your teeth! So often times, I boil my corn on the cob and then cut the kernels off for serving. That’s what you do in this recipe, but the hot, cooked corn is tossed with prosciutto- basil butter too. It’s an amazing way to serve fresh corn- tons of flavor! I tore this recipe out of a Bon Appetit magazine several years ago, and it’s still a favorite!
Ingredients needed:
- butter
- shallot
- prosciutto
- fresh basil
- salt and pepper
- fresh corn
How to make Fresh Corn with Prosciutto Basil Butter:
The complete, printable recipe is at the end of this post.
Cook the corn in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain and cool.
Alternately you can try grilling the corn instead of boiling it. Soak the corn in water for about 20 minutes, then place it on a hot grill just until it gets a few char marks on all sides.
Transfer to a bowl, for serving.
Make ahead tip: The prosciutto basil butter may be prepared 3 days ahead. Cover and refrigerate. Let stand 2 hours at room temperature before using.
You can certainly use frozen corn for this recipe if you’re not making it in the summer. But fresh will taste best, of course. Enjoy!
Recipes Using Prosciutto:
- Cheese Crostini with Prosciutto
- Prosciutto Roasted Halibut with Fresh Thyme
- Spicy Honey Prosciutto Flatbread Pizza
- Fingerling Potato and Prosciutto Salad
- Prosciutto Apple Wedges
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Fresh Corn with Prosciutto Basil Butter
Ingredients
- ½ cup (1 stick) butter (at room temperature), divided
- 2 tablespoons minced shallot
- 2 ounces thinly sliced prosciutto, minced
- 3 tablespoons minced fresh basil
- salt and pepper, to taste
- 6 ears fresh corn, shucked
Instructions
- In a small skillet, melt 2 tablespoons of butter over medium heat. Add the shallot and sauté until tender, about 5 minutes. Transfer to a bowl and cool. Add the remaining butter to the shallot and stir until smooth. Mix in the prosciutto and basil. Season to taste with salt and pepper.
- Cook the corn in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain and cool. Cut the corn off the cobs and transfer to a saucepan. Add the flavored butter and heat until melted and heated through.
Notes
- If preparing this recipe as GLUTEN FREE, just make sure that the prosciutto you're using is free of gluten.
- Make ahead tip: Step one may be prepared 3 days ahead. Cover and refrigerate. Let stand 2 hours at room temperature before using.)
- Alternately you can try grilling the corn instead of boiling it. Soak the corn in water for about 20 minutes, then place it on a hot grill just until it gets a few char marks on all sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
