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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.