Corn On The Cob Saltimbocca – a delicious recipe with clove garlic, thyme, sugar, salt, coarse black pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare your bbq for indirect grilling. (If indirect isn't possible, you can use direct but it will take less time and you will need to watch more closely to make sure it doesn't burn.)
2
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.
3
Lay the prosciutto slices on the cutting board. Spoon 1/4 of the garlicky thyme onto each slice. Using a toothpick, 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. Stab in another toothpick. Use another slice of prosciutto to cover the other half of the cob, stabbing as necessary. Repeat with the remaining cob and 2 slices of prosciutto.
4
Transfer the cobs to the grill and cook over indirect heat turning occasionally for 15-20 minutes until the prosciutto is very crispy. Remove from the heat. To eat: Messily crunch and crumble your way through the prosciutto to get at the garlicky kernels beneath.
60
kcal
Calories
2
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 clove garlic, 2 teaspoons lossely packed thyme leaves, 1/2 teaspoon sugar, 1/4 teaspoon salt, and more.
Yes, Corn On The Cob Saltimbocca falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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