Prosciutto Corn Cups

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

Recipe courtesy of Chef Malcom Jessup.

Ingredients:

• 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

Instructions:

1. Preheat oven to 375°F.
2. To make the batter, combine all of the ingredients except the prosciutto in a food processor.
3. Brush a mini muffin pan with a little olive oil.
4. 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.
5. Carefully fill each cup with the corn batter, and place in the oven.
6. Cook for about 15-20 minutes until the batter is set and golden brown.
7. Remove from oven and allow to cool slightly.
8. Transfer to a platter and garnish with the basil chiffonade.
   

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