A Mad Dash for Corn on the Cob (or for some other unrelated purpose)
These are not the best words to wake up to:
Sh*t! The alarm didn’t go off!
My response: How the h*ll did that happen?? Whatever. I’ll go make coffee. If there’s time, I’ll get dressed.
My husband: At least we have our priorities straight.
But really, if you’re about to cower into the car headed for a drive downtown via a crammed freeway during rush hour craziness, who cares about whether you’re in your p.j.’s? Coffee is the *only* priority.
That’s pretty much the end of this story. I had a different one planned for today but given the insanity of this morning I just plain don’t have the time or the energy.
And so, I will divert your attention away from the fact that today’s story isn’t really much of a story and has nothing at all to do with the corn recipe posted below (yes, we’re back to the corn theme) by making you “oooo” and “ahhhh” and say, “Oh how sweet”.
This is why we did the mad dash for downtown today:
An annoying way to wake up, a maddening rush around the house and along the freeways, a red-faced sweat-soaked run from the parking garage to the fetal diagnostics office – all worth it to see this little one moving around so healthily. Yup, 20 weeks and the doc says everything looks great. Hooray!
Did you “oooo” and “ahhh”? Good. Now, on to the unrelated recipe:
Makes 2 cobs
Saltimbocca means ‘jumps in the mouth’, which is exactly what the kernels from these cobs do. This is a quick, easy, pretty and flavorful way to grill up some corn for any summer BBQ. The prosciutto adds a touch of salt and is used to help keep the added flavors close to the cob while also stopping the flavorings from burning. You can take the prosciutto off the cobs before eating but I prefer to messily crunch and crumble through it to get at the cushiony kernels underneath.
- 1 clove garlic
- 2 tsp loosely packed thyme leaves
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1 tsp olive oil
- 4 slices prosciutto
- 2 cobs of corn, skins and silk removed
- Prepare your bbq for indirect grilling.
- On a cutting board, chop the garlic and thyme leaves very finely. Sprinkle with the sugar, salt and pepper. Use the side of your knife to mash it all together until it looks juicy. Transfer the mixture to a small bowl and stir in the olive oil.
- Lay the prosciutto slices on the cutting board. Spoon 1/4 of the garlicky thyme onto each slice. Secure one end of a piece of prosciutto to one end of a cob of corn. Wind the prosciutto so it covers 1/2 of the cob. use another slice of prosciutto to cover the other half of the cob. Repeat with the remaining cob and 2 slices of prosciutto.
- Transfer the cobs to the bbq and cook over indirect heat turning occasionally for 15-20 minutes, until the prosciutto is very crispy. Remove from the heat. Optionally remove the prosciutto from the cobs. Eat!
Check out my other Corn Posts:
Get recipes and info about Corn on the Cob at Foodista: