Ingredients

• 1 tablespoon unsalted butter
• 2 garlic cloves, sliced
• 6 sage leaves
• 4 ears corn, kernels removed
• Salt and pepper
• 1/2 cup heavy cream
• Slices of grilled country bread
• 15 slices prosciutto, about 1/2 pound

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Instructions

1. In a skillet over medium-high heat, lightly brown the butter. Add the garlic and cook until it is light 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 4 to 5 minutes; let cool. Spoon the corn over the bread and serve with a slice of prosciutto on each.