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Prosciutto Corn Cups

Corn cups

Easy to make and savory. Perfect as an appetizer or a fun side dish.

Recipe courtesy of Chef Malcom Jessup.


  • 1 cup corn kernels
  • ½ cup heavy cream
  • ¼ cup cornmeal
  • ¼ cup green onions, chopped
  • ¼ cup Parmesan cheese, grated
  • 2 eggs
  • 6 oz. prosciutto
  • Freshly ground black pepper to taste
  • Basil chiffonade to garnish


Preheat oven to 375°F.

To make the batter, combine all of the ingredients except the prosciutto in a food processor.

Brush a mini muffin pan with a little olive oil.

Cut each slice of prosciutto in half lengthwise and place in the muffin pan to form a cup. Make sure no holes are evident and patch if necessary.

Carefully fill each cup with the corn batter, and place in the oven.

Cook for about 15-20 minutes until the batter is set and golden brown.

Remove from oven and allow to cool slightly.

Transfer to a platter and garnish with the basil chiffonade.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.