Corn on the Cob with Chile, Goat Cheese, and Ham

A wrap of salty ham complements sweet corn on the cob while goat cheese spiked with vinegar, garlic, and fresh red Chile adds heat and tang.

2 oz. (1/4 cup) fresh goat cheese, at room temperature
1 to 2 Tbs. minced fresh hot red chilli
1/2 tsp. red wine vinegar
1/2 tsp. granulated sugar
1/4 tsp. minced garlic
4 ears corn, shucked (Cleaned)
4 very thin slices Serrano ham or prosciutto

Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire for direct grilling.

Combine the goat cheese, chilli, vinegar, sugar, garlic, and 1/4 tsp. salt in a small bowl until well blended.

Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes.

Slather the corn with the goat cheese mixture. Wrap 1 slice ham around each ear, spiraling it from bottom to top.


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