Prosciutto-Wrapped Corn on the Cob

We added Southwestern flair to this delicious side dish by adding chili spice blend and wrapping the cobs in prosciutto. 

Storage Time: 2 days in the refrigerator. 

Yield: Makes 8

Prosciutto-Wrapped Corn on the Cob


  • 2 tbsp chili powder
  • 2 tsp dried basil, crumbled
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 cup salted butter, melted
  • 8 cobs of corn, husked 16 slices prosciutto


  1. Preheat natural gas barbecue on high heat to 400˚F for 10 – 15 minutes.
  2. Combine chili powder, basil, garlic powder and onion powder together in a small bowl. Stir in melted butter.
  3. Brush cobs evenly with spice mixture.
  4. Lay 2 slices of prosciutto down on a cutting board. Slices should slightly overlap by about a 1/4 inch. Tightly wrap corn in prosciutto.
  5. Place each cob on a medium piece of heavy-duty foil. For each piece, bring edges of foil together to form a package; close all edges with tight double folds.
  6. Grill cobs, turning halfway through cooking, until kernels are tender, about 25 – 30 minutes.
Nutritional analysis per serving:


266 calories, 16.5 g fat, 12.7 g protein, 21.8 g carbohydrate, 2.9 g fibre, 677 mg sodium

Tip: Remove cobs from packages and place on barbecue grid. Grill until prosciutto is crispy, about 3 minutes. Serve warm