Baked Corn With Crisped Prosciutto and Mascarpone Cheese

Creamed Corn with Crisped Prosciutto and Mascarpone Cheese

Creamed Corn with Crisped Prosciutto and Mascarpone Cheese

Ingredients

2 - 10 oz. bags Woodstock Organic Super Sweet Cut Corn
6 tablespoons Plugra butter
6 tablespoons Bob's Red Mill Unbleached White All-Purpose Flour
2 cups Organic Valley Heavy Whipping Cream
2 tablespoons olive oil (for crisping prosciutto)
6 oz. La Quercia prosciutto cooked until crispy, chopped
½ jalapeno pepper, chopped
½ teaspoon leaf thyme
1 teaspoon garlic
2 teaspoon parsley, chopped
8 oz. Mascarpone OR Organic Valley Pasture Raised Cream Cheese
1 cup panko
¼ cup Plugra butter, melted
Salt and pepper to taste

Preparation

1. Preheat oven to 375 degrees F.

2. In a sautée pan, cook prosciutto in olive oil until crispy. Divide into 2 equal portions.

3. Melt butter in pan and add flour cook 1 minute; do not allow it to brown.

4. Add corn, flour, heavy cream, half (3 oz.) of your crisped prosciutto, jalapeño, thyme, garlic, parsley, mascarpone, half (½ cup) of your panko bread crumbs, and salt & pepper, and cook until hot. Place in shallow baking dish.

5. For the topping, mix the remaining ½ cup panko with ¼ cup melted butter and place on top of corn mixture.

6. Bake until brown in a 375 degree oven, approximately 25 minutes or until brown.

7. Remove from oven and top with the rest of your crisped prosciutto.