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 have probably made this 2 dozen times. I usually omit the Tasso because I can’t find it anywhere. Sometimes I use ham and some Cajun seasoning. Usually I just add a little Cajun seasoning instead of the Tasso. I usually don’t use all the spices either (the amount in the recipe is enough for 12 ears of corn). I think the mace is what makes this great.
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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