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Corn on the Cob with Chile, Goat Cheese, and Ham

Scott Phillips

Servings: 4

A wrap of salty ham complements sweet corn on the cob while goat cheese spiked with vinegar, garlic, and fresh red chile adds heat and tang.


  • 2 oz. (1/4 cup) fresh goat cheese, at room temperature
  • 1 to 2 Tbs. minced fresh hot red chile
  • 1/2 tsp. red wine vinegar
  • 1/2 tsp. granulated sugar
  • 1/4 tsp. minced garlic
  • Kosher salt
  • 4 ears  corn, shucked
  • 4 very thin slices Serrano ham or prosciutto

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 20
  • Sodium (mg): 670
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 14


  • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire for direct grilling.
  • Combine the goat cheese, chile, vinegar, sugar, garlic, and 1/4 tsp. salt in a small bowl until well blended.
  • Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes.
  • Slather the corn with the goat cheese mixture. Wrap 1 slice ham around each ear, spiraling it from bottom to top.


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