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Sage Creamed Corn Bruschetta with Prosciutto Recipe

Sage Creamed Corn Bruschetta with Prosciutto

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on December 29, 2005

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    I've made this recipe twice now and both times it was delicious. Instead of using a slice of prosciutto on each piece of bread, I chopped it up and added it to the mixture at the end, letting it simmer a bit to meld the flavors. I found that this made better use of the prosciutto, which can be expensive. I served it with slices of toasted sourdough baguette brushed with olive oil. Everyone enjoyed it,and I will certainly be making it again!

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  • on December 26, 2005

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    I made the creamed corn as a side dish for Christmas dinner. I had roasted a pork tenderloin that was marinated in sage, thyme, and rosemary, and I thought the corn would go really well with that. I, however, do not eat meat. So, I made just the corn...no prosciutto, no bruschetta...just corn. It was FABULOUS! It got TONS of praise, and I WILL make it again and again and again. It was SOOOOO simple, too. It took about 10 minutes total from chopping to saute-ing to serving!

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  • on September 11, 2005

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    This is simply wonderful. I made a bruschetta buffet for a small gathering last night. This was gobbled up! I thought this would be a nice option, but it turned out to be the star of the buffet. DH, who turned up his nose at the idea of creamed corn, was crazy about it. He kept saying "This isn't my mother's creamed corn!"

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  • on August 23, 2005

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    Had not seen a recipe like this before. Excellent taste and aroma, warm and creamy. I skipped the bread and cooked the prosciutto with corn towards the end.

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  • on July 28, 2005

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    my family absolutely loves this dish. my children helped in preparing it and dad loved it....

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  • on July 25, 2005

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    Made this dish as a side dish using only the sage cream corn. It was excellent, will definitely do it again, and how easy!!

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  • on July 10, 2005

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    Best I have ever tasted

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