Grilled Corn and Prosciutto Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 4
Grilled Corn and Prosciutto Salad

Perfect when late summer corn is plentiful, this Mexican street corn–inspired salad is fresh, lively and absolutely delicious. Serve as an appetizer or side dish.


  • 4 cobs corn, husks and silk removed
  • 1/3 cup (75 mL) mayonnaise
  • 1/4 cup (60 mL) diced red onion
  • 3 green onions, thinly sliced and divided
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp (5 mL) lime zest
  • 3 tbsp (45 mL) lime juice
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) each salt, pepper and chipotle chili powder
  • 1/3 cup (75 mL) crumbled feta cheese
  • 1 tbsp (15 mL) chopped fresh basil
  • 1 pkg (125 g) sliced San Daniele® Prosciutto, cut in half horizontally


  1. Preheat grill to medium-high heat; grease grate well. Grill corn, turning occasionally, for 12 to 15 minutes or until grill-marked and tender. Let cool completely and slice kernels from cobs.
  2. In bowl, toss together corn kernels, mayonnaise, red onion, half of the green onions, jalapeño pepper, lime zest, lime juice, oil, cumin, salt, pepper and chipotle powder. Stir in feta and basil.
  3. Transfer to serving plate. Top with prosciutto and sprinkle with remaining green onions.
  4. Tip#1: Substitute green or red bell pepper for jalapeño pepper if desired.
  5. Tip#2: Substitute crumbled goat cheese for feta cheese.

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