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.
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.
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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.
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