Yield: 6 servings
Prep Time: 20 min
Cook Time: 12 min
Delicious, quick and easy summertime side dish...
1/2 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
1. Melt 2 Tablespoons butter in heavy small skillet over medium-heat. Add shallot and sauté until tender, about 5 minutes. Transfer to bowl and cool. Add remaining butter to shallot and stir until smooth. Mix in prosciutto and basil. Season to taste with salt and pepper.
2. Cook corn in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer corn to platter. Brush with flavored butter. Serve, passing remaining butter separately.
*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.
Source: RecipeGirl.com (via Bon Appetit)