Grilled corn on the cob with prosciutto and herb butter

Grilled corn on the cob with prosciutto and herb butter
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 1:30 Total Time


Add all
  • 8

    ears of corn

  • butter, room temperature

  • 1

    garlic clove, finely chopped

  • 1/4 cup
    (60 mL)

    chopped fresh basil

  • 1/4 cup
    (60 mL)

    chopped fresh parsley

  • 1 tsp.
    (5 mL)

    chopped fresh rosemary

  • 8 slices



Separate the husks from the corn ears, taking care not detach the husks from the base.

Remove all the silk. Replace the husks and soak in water for 1 hour.

During this time, prepare the herb butter by mixing the butter with the garlic, basil, parsley and rosemary.

Drain and dry off the corn ears. Pull the husks away from the ears and wrap a slice of prosciutto around each ear.

Put the husks back and hold them in place with butcher's string.

Preheat the barbecue to medium.

Cook the ears for 15 to 20 minutes, turning them from time to time.

Baste with the herb butter.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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