5.0 from 63 votes
Crispy Prosciutto and Charred Corn Arugula Salad
This prosciutto corn arugula salad is so simple and flavorful! Charred corn, crispy prosciutto, peppery arugula and a parmesan vinaigrette!
Prep Time
35 mins
Total Time
35 mins
Servings: 2 to 4 people
Course:
Salad
Cuisine:
American
Ingredients
- 4 thin slices prosciutto
- 3 ears of corn
- 8 to 10 cups arugula greens
- kosher salt and pepper
- ¼ cup shaved Parmesan cheese
parmesan vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- 1/2 cup olive oil
- 3 tablespoons finely grated Parmesan cheese
Instructions
- Preheat your grill to the highest setting. Shuck the corn. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
- Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn usually takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner! Let the corn cook slightly, then slice it off the cob.
- Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool.
- Toss the arugula in a large bowl with a pinch of salt and pepper. Add in the corn and parmesan cheese. Tops with a few tablespoons of the vinaigrette, tossing well to coat the greens. Crush the prosciutto over the arugula into small bites. Add more dressing if you’d like and serve!
Cup of Yum
parmesan vinaigrette
- Whisk together the vinegar, garlic, chives, honey and dijon. Stream in the olive oil while whisking until emulsified. Stir in the parmesan cheese. This stays great in the fridge for 2 to 3 days - just shake or whisk before serving.