Corn on the Cob Saltimbocca
Today was an amazing day. I’ll do some show and tell so you’ll see and hear why in a moment. And then your day will get more amazing because I’ll share my Corn on the Cob Saltimbocca recipe. If you’ve heard of Saltimbocca before, then yes, you’re right, I do plan to give you a recipe for a corn on the cob slathered in butter and thyme and then wrapped in prosciutto before grilling. Yup, exactly right.
What are my least favorite words to wake up to?
“Sh*t! The alarm didn’t go off!”
My response today: “How the h*ll did that happen?? Oh no! We’re going to be so late! I’ll go make coffee. And then if there’s time, I’ll get dressed.”
My husband: “Coffee for sure, clothes maybe. At least you have your priorities straight!”
But really, if you’re about to jump into the car headed for a crammed freeway during early rush hour craziness, who cares if you’re wearing pajamas?
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.
Why the mad dash for downtown today? It’s going to make you say “oooo” and “ahhh”, I promise.
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, onto today’s corn on the cob recipe!
Oh, and if you love corn on the cob as much as I do, be sure to also check out my recipe for Corn on the Cob with Olive Oil, Parmesan, and Lemon.
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!