• 1 tablespoon unsalted butter

• 1 tablespoon extra virgin olive oil (Cervasi preferred)

• 2 garlic cloves, sliced

• 6-8 sage leaves or basil

• 3 ears corn, grilled, kernels removed

• Salt and pepper

• 1/4 cup heavy cream

• Slices of grilled french, Italian or sourdough bread

• 15 slices prosciutto, about 1/2 pound (Optional)

Grill the Corn:

Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Cut the corn off of the cob. (alternatively, you can skip the grilling and place the raw corn directly into the skillet:

In a skillet over medium-high heat, heat the butter and olive oil. Add the garlic and cook until it is fragrant but not brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and simmer until it is reduced by half, about 2-4 minutes; let cool. Spoon the corn over the bread and serve with a slice of prosciutto on each if desired..