Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that’s been grilled and scraped off the cob. If you can’t find tasso ham, substitute another smoked ham.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)
Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.
I substituted chorizo for the tasso for a more local flavor and it was a big hit. The sweet smokiness of the chorizo really emphasized the flavor of the corn.
I could not find tasso anywhere and didn't want to pay to have it shipped for such a small amount, so I used smoked ham instead. I thought the seasonings in this recipe overpowered and ruined the freshness and sweetness of summer corn. I would maybe consider this recipe to jazz up some frozen or canned corn when fresh corn is out of season, but will never again use it with in-season, fresh, corn on the cob.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?