Prosciutto Creamed Corn

Did your mom ever make you eat that yucky creamed corn out of a can when you were a kid?  Mine never did (thank goodness!) but I do remember trying it and thinking it was pretty gross.  Canned vegetables are just things I refuse to eat now.  It’s got to be fresh or even frozen or I won’t touch it.

I would never have guessed how delicious creamed corn can be when made fresh.  Our buddy Glenn gets the credit for turning us on to this.


  • Corn!! (of course), 6 ears, kernels cut off
  • 2 tbsp butter
  • 1 tbsp fresh rosemary, finely chopped
  • 2 cloves garlic
  • 8 slices thinly shaved prosciutto, chopped up
  • 2 cups heavy cream

Place a cast iron skillet on the Big Green Egg at about 400F (direct heat, no platesetter).  Add butter and a dash of olive oil.  Once butter melts, add rosemary, garlic, and corn.  Sautee for a few minutes until corn looks mostly cooked and add prosciutto.  Cook for another couple of minutes and add cream.  Bring to a light simmer and remove from heat once it starts to thicken up a bit.

Serve over fresh crusty ciabatta rolls or as a side dish.

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