Sage Creamed Corn Bruschetta with Prosciutto (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 tablespoon unsalted butter |
2 garlic cloves, sliced |
6 sage leaves |
4 ears corn, kernels removed |
salt and pepper |
1/2 cup heavy cream |
slices of grilled country bread |
15 slices prosciutto, about 1/2 pound |
Directions:
1. In a skillet over medium-high heat, lightly brown the butter. Add the garlic and cook until it is light brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and simmer until it is reduced by half, about 4 to 5 minutes; let cool. Spoon the corn over the bread and serve with a slice of prosciutto on each.
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