Tacos with Roasted Corn and Crispy Prosciutto -- A Short Stack Editions Giveaway!
  • 10 Corn Tortillas -- maybe from your local tortillaria?
  • 4 tbsp Grapeseed Oil, divided-- we used some regular old Canola, but any neutral-tasting oil will do!
  • 4 oz thickly sliced Prosciutto di Parma, diced
  • 3 Shallots, finely chopped
  • 3 ears Corn, cut from the cob-- kernels only!
  • 1 Serrano or Jalapeno pepper, seeded and diced
  • 2 Limes
  • ½ cup Creme Fraiche
  • 1 tsp Aleppo pepper
  • Cilantro, to taste, if you're a monster, because cilantro tastes like butts.
  1. Warm your tortillas. In the oven. In a skillet. We don't care. Just don't eat a cold tortilla. Ever.
  2. Heat 2 tbsp of oil in a skillet with a heavy bottom-- like cast iron-- and slowly render the proscuitto with the shallots over medium heat. Keep cooking until the prosciutto is crispy and the shallots are tender and starting to caramelize. Set the mixture aside-- and try your best to keep the porky fat in the pan.
  3. Turn the heat up to high and add the remaining oil. Once the pan is very hot, add the corn. Let it cook (it'll pop like cray) until caramelized and roasty. Add the jalapeno/serrano (or leave it out, tbh). Squeeze in one of the limes and keep cooking for another 45 seconds.
  4. Add the proscuitto and shallots back into the pan, toss well to coat.
  5. Serve in toasty warm tortillas and garnish with creme fraiche, Aleppo pepper, and cilantro .
Recipe by at http://www.dinnerwasdelicious.com/short-stack-editions-giveaway-family-meal-tacos-with-roasted-corn-and-crispy-prosciutto/