Salad > Italian > Italian Corn Salad

Italian Corn Salad with Prosciutto and Parmesan Recipe

Ingredients with Measurements:
- 4 ears of fresh corn, shucked and kernels removed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices of prosciutto, chopped
- 1/4 cup shaved Parmesan cheese

Special equipment needed:
- Large mixing bowl
- Whisk

Step-by-step instructions:
1. In a large mixing bowl, combine the corn kernels, red onion, and basil leaves.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
3. Pour the dressing over the corn mixture and toss well to combine.
4. Add the chopped prosciutto and shaved Parmesan cheese to the bowl and toss again.
5. Serve immediately or chill in the refrigerator until ready to serve.


- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 190
- Fat: 12g
- Carbohydrates: 16g
- Protein: 8g

Substitutions for ingredients:
- Instead of fresh corn, you can use canned or frozen corn.
- If you don't have red onion, you can use white onion or shallots.
- You can substitute the prosciutto with cooked bacon or pancetta.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.

Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different herbs like parsley or cilantro for a different taste.
- Add a splash of balsamic vinegar for a sweeter dressing.

Tips and tricks:
- For the best flavor, use fresh corn and shave the kernels off the cob.
- To make this salad ahead of time, prepare the dressing and corn mixture separately and combine just before serving.
- If you want a creamier salad, add a dollop of mayonnaise or Greek yogurt to the dressing.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra Parmesan cheese and fresh basil leaves.

Garnishes:
- Fresh basil leaves
- Shaved Parmesan cheese

Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a glass of chilled white wine or a cold beer.

Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caprese salad

Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
- If the salad is too salty, reduce the amount of salt in the dressing.

Food safety advice:
- Make sure to wash the fresh corn before shucking it.
- Store any leftover salad in the refrigerator and discard after 2 days.

Food history:
- Corn is a staple in Italian cuisine, and this salad is a modern twist on a classic dish.

Flavor profiles:
- Sweet, salty, and savory.

Serving suggestions:
- Serve as a side dish or a light lunch.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

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Region: Italian

Taste: Savory, Tangy, Salty, Umami, Herby