by Cook the Story
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Cook the Story's Notes:
Expand1 clove garlic Ask a question about this ingredient
2 teaspoons lossely packed thyme leaves Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon coarse black pepper Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
4 slices prosciutto Ask a question about this ingredient
2 cobs of corn, skins and silk removed Ask a question about this ingredient
Prepare your bbq for indirect grilling. (If indirect isn't possible, you can use direct but it will take less time and you will need to watch more closely to make sure it doesn't burn.)
Ask a question about this stepOn a cutting board, chop the garlic and thyme leaves very finely. Sprinkle with the sugar, salt and pepper. Use the side of your knife to mash it all together until it looks juicy. Transfer the mixture to a small bowl and stir in the olive oil.
Ask a question about this stepLay the prosciutto slices on the cutting board. Spoon 1/4 of the garlicky thyme onto each slice. Using a toothpick, secure one end of a piece of prosciutto to one end of a cob of corn. Wind the prosciutto so it covers 1/2 of the cob. Stab in another toothpick. Use another slice of prosciutto to cover the other half of the cob, stabbing as necessary. Repeat with the remaining cob and 2 slices of prosciutto.
Ask a question about this stepTransfer the cobs to the grill and cook over indirect heat turning occasionally for 15-20 minutes until the prosciutto is very crispy. Remove from the heat. To eat: Messily crunch and crumble your way through the prosciutto to get at the garlicky kernels beneath.
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Thank you! It's one of our favourites.