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Summer roasted corn with scallions & prosciutto

June 23, 2010

Here’s a quick and flavorful summer side dish. I love roasting corn on the cob during the summertime, roasting it in it’s own husk really brings out the natural sweetness of this vegetable. Tip: soak the corn in it’s husk in water for 2 hours before roasting. This will keep the corn nice and moist when you put it in the oven. The saltiness of the prosciutto complements the sweetness of the corn and the scallions gives this dish a nice crunch. Pair this dish alongside any main entree. I like to eat this with some fresh grilled fish or even use it as a salad topper for a light and refreshing meal.

Summer roasted corn with scallions & prosciutto


  • 2 corn husks
  • 2 pieces of prosiutto, cut into slices
  • 1/4 cup chopped scallions


1. Soak corn in water for 2 hours before roasting

2. Pre-heat oven to 350 degrees and roast corn (in husk) for 15 minutes

3. Cut of kernels (best way to do this is place corn, flat side down, in an empty mixing bowl and cut along the sides)

4. Heat a skillet and saute corn with scallions and prosciutto.

One Comment leave one →
  1. June 24, 2010 10:38 am

    Wow girl, you’re like a running gourmet chef. Gawd I hate corn but that dish looks kinda good.

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