This vibrant salad is a symphony of sweet, salty, and smoky flavors. The perfectly grilled corn provides a delightful sweetness that's beautifully complemented by the earthy sweetness of ripe figs and the salty tang of prosciutto. It's the kind of dish that's both elegant and effortlessly delicious, perfect for a summer barbecue, a light lunch, or even a sophisticated appetizer.
I stumbled upon this recipe quite accidentally, actually. I was trying to use up some leftover grilled corn and had some beautiful figs from the farmer's market. I threw them together with some prosciutto I had in my fridge, and BOOM! Flavor explosion. Seriously, it was that good. That's the beauty of cooking—the unexpected happy accidents often lead to the most delicious creations. So get ready for a culinary adventure of your own!
Required Equipments
- Grill
- Large Bowl
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
Grilled-Corn-and-Fig-Salad-with-Prosciutto
This Grilled Corn and Fig Salad with Prosciutto is a summery delight! Sweet corn, juicy figs, and salty prosciutto are tossed in a light balsamic vinaigrette for a perfect balance of flavors.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, fire up your grill to medium heat. This is important so the corn doesn't burn before it's cooked through.
- While the grill is heating, shuck the corn. Remove the husks and silks, making sure to wash the corn cobs thoroughly. (Psst...I usually use a sharp knife for this. It's far more efficient than trying to peel it back).
- Place the corn cobs directly on the grill grates. Cook them for about 10-12 minutes, turning every 3-4 minutes, until they're nicely charred and tender. Don't rush this bit! Nice char is essential to the flavor.
- Once the corn is grilled, remove it from the grill and set it aside to cool slightly. Let's not burn our fingers!
- Meanwhile, rinse the figs and cut them in half. If they're particularly large, you might even want to quarter them for even cooking.
- In a large bowl, combine the grilled corn kernels (cut the kernels off the cobs once cool enough to handle), the halved figs, and the prosciutto slices (torn or cut into bite-sized pieces if too large).
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Taste and adjust the seasoning as needed. I like to add a pinch of red pepper flakes for a little kick!
- Gently pour the dressing over the salad and toss everything together to combine evenly. Make sure every ingredient is well coated.
- Taste again and adjust the seasoning, if needed. A little extra salt or pepper never hurt anyone, right?
- Serve immediately and enjoy! This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day. The figs might get a little softer, but honestly, who cares? It still tastes amazing!
📝 Notes
- For extra flavor, add a pinch of red pepper flakes to the dressing.
- Feel free to adjust the amount of honey based on your preference and the sweetness of your figs.
- If using pre-cooked corn, skip the grilling step and add it to the salad after cutting the kernels off the cob
🍎 Nutrition
Calories: 250 kcal
Protein: 10g
Fat: 15g
Carbohydrates: 20g
Fiber: 4g
Calcium: 20 mg
