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Crispy Prosciutto and Charred Corn Arugula Salad

This prosciutto corn arugula salad is so simple and flavorful! Charred corn, crispy prosciutto, peppery arugula and a parmesan vinaigrette!
5 from 9 votes
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  • 4 thin slices prosciutto
  • 3 ears of corn
  • 8 to 10 cups arugula greens
  • kosher salt and pepper
  • ¼ cup shaved parmesan cheese

parmesan vinaigrette

  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh dill
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • pinch of salt and pepper
  • 1/2 cup olive oil
  • 3 tablespoons finely grated parmesan cheese


  • Preheat your grill to the highest setting. Shuck the corn. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
  • Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn usually takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner! Let the corn cook slightly, then slice it off the cob.
  • Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool.
  • Toss the arugula in a large bowl with a pinch of salt and pepper. Add in the corn and parmesan cheese. Tops with a few tablespoons of the vinaigrette, tossing well to coat the greens. Crush the prosciutto over the arugula into small bites. Add more dressing if you’d like and serve!

parmesan vinaigrette

  • Whisk together the vinegar, garlic, chives, honey and dijon. Stream in the olive oil while whisking until emulsified. Stir in the parmesan cheese. This stays great in the fridge for 2 to 3 days - just shake or whisk before serving.

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