This Grilled Corn & Basil Bisque with Crispy Prosciutto is pure late-summer GOLD, turning peak-season corn into a silky bowl of comfort that still tastes fresh and vibrant. It feels a little elegant without being fussy, making it just as fitting for an easy dinner as it is for entertaining. And with that crispy prosciutto on top, every spoonful hits just the right savory note.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
This recipe started the way many of my recipes do—with me spotting a deal at the grocery store and immediately buying more than I had any actual plans for. Fresh corn on the cob was 19 cents an ear. Yes, 19 cents! At that price, walking away would have felt financially irresponsible. Clearly, I had no choice but to load up my cart and figure out what the heck I was going to do with all of it later.
As luck would have it, I also had a ridiculous amount of fresh basil at home. My basil plants were producing faster than I could use it, which sounds like a lovely problem to have until you realize basil has absolutely no respect for personal boundaries. One minute, you are proudly admiring a few healthy leaves. The next, it has taken over the counter and is silently demanding to be included in every meal.
Since we love soup in our house—and I mean all kinds of soup—I started thinking about turning that bargain corn and basil surplus into something hearty enough for dinner. But wait, soup in the summer? Absolutely! I have never understood why soup is treated like it must disappear the moment the temperature rises. We eat hot food all summer long, so why is soup suddenly expected to pack up its belongings and return sometime in October? That seems a little unfair.
Of course, if I was going to make a summer soup, I wanted it to actually taste like summer. Grilling the corn was the obvious answer. It brought out its natural sweetness while adding a smoky flavor that gave the bisque a little more personality. Fresh basil joined the party, and before long, I had a creamy, hearty soup that tasted bright enough for the season but still felt substantial enough to call dinner.
However, a smooth bisque needs a little texture. Otherwise, every spoonful starts to feel like the same song on repeat. Enter crispy prosciutto! It adds the perfect salty punch and just enough crunch to keep things interesting. A little extra grilled corn and fresh basil on top bring everything together and make the finished bowls look pretty darn impressive.
Then there was the bread because, in my opinion, soup without bread is an unfinished performance. Since the corn was already getting its smoky groove from the grill, it only made sense to grill the sourdough too. Brushed with garlicky olive oil and toasted until lightly charred, it becomes the perfect sidekick for dipping, scooping, and swiping up every last bit from the bowl. No bisque left behind!
The result is an awesome, hearty summer soup that proves comfort food does not need to wait for sweater weather. And to think it all started with 19-cent corn and basil that refused to stay in its lane. Sometimes the best recipes really do begin in the produce aisle.
Instruments
Gas grill — Sets the smoky tone with flame-kissed corn and charred sourdough
Aluminum foil — Gives the corn a gentle opening act before its charred grill encore
Tongs — Keep the corn and bread turning smoothly through their performance
Pastry brush — Spreads olive oil across the corn and sourdough without missing a beat
Chef’s knife — Handles the chopping, dicing, and slicing for a well-orchestrated prep
Cutting board — Provides a steady stage for every slice and chop
Measuring cups and spoons — Keep the ingredients playing in perfect proportion
Dutch oven — Conducts every savory note into one silky bisque
Wooden spoon — Keeps the aromatics, corn, and seasonings moving in harmony
Small skillet or rimmed baking sheet — Gives the prosciutto its crisp, salty solo
Countertop blender — Turns the corn, potato, and basil into one velvety-smooth arrangement
Ladle — Takes the finished bisque from the pot to its bowl-side finale
Essentials
Fresh sweet corn — Takes the lead with natural sweetness and a smoky grilled groove
Fresh basil — Adds a bright, herbaceous high note to the late-summer lineup
Yukon Gold potato — Builds a naturally creamy rhythm without stealing the spotlight from the corn
Sweet onion and garlic — Lay down the savory opening notes of the bisque
Low-sodium chicken broth — Keeps the flavorful base balanced and in tune
Parmesan rind and freshly grated Parmesan — Add rich, salty undertones throughout the performance
Half-and-half — Brings a smooth, creamy finish to the arrangement
Smoked paprika — Echoes the corn’s smoky grilled notes
Crushed red pepper flakes — Add an optional spark of heat to the background beat
Prosciutto — Steps in with a crisp, salty solo against the sweet corn
Sourdough bread — Becomes the charred, garlic-infused sidekick to the main performance
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Pro Tips and Riffs
Faq: Grub Answers and Insights
Grilled Corn & Basil Bisque with Crispy Prosciutto
- Total Time: 1 hour, 10 minutes
- Yield: 4 servings 1x
Description
Sweet grilled corn, fresh basil, and Parmesan blend into a silky, creamy bisque topped with crispy prosciutto and savory finishing touches. Served with charred garlic-infused sourdough, this Grilled Corn & Basil Bisque with Crispy Prosciutto delivers smoky late-summer flavor in every spoonful.
Ingredients
6 ears fresh sweet corn, husks removed
1 tablespoon olive oil
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 cup finely diced sweet onion (about 5 ounces)
4 cloves garlic, minced
1 medium Yukon Gold potato, peeled and diced
3 cups low-sodium chicken broth
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes (optional)
1 Parmesan rind (optional but recommended)
¾ cup half-and-half
1 ½ cups packed fresh basil leaves, roughly chopped
¼ cup freshly grated Parmesan cheese
4 thin slices of prosciutto
For Garnish
Reserved grilled corn kernels
Fresh basil ribbons
Freshly grated Parmesan
Fresh cracked black pepper
Small drizzle of good olive oil
For Serving
Thick slices of sourdough bread
2 tablespoons olive oil
1 garlic clove, finely grated
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn evenly with the olive oil and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
- Place each ear of corn on an approximately 8 x 12-inch piece of aluminum foil and wrap securely.
- Place the foil-wrapped corn on the grill and cook for 15 minutes, turning occasionally.
- Carefully remove the foil and place the corn directly on the grill grates. Grill for about 5 minutes, turning occasionally, until lightly charred on all sides.
- Allow the corn to cool slightly, then cut the kernels from the cobs. Reserve about 1 cup of the grilled corn kernels for garnish.
- Melt the butter in a Dutch oven over medium heat.
- Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the diced potato, remaining grilled corn kernels, chicken broth, ½ teaspoon kosher salt, ¼ teaspoon black pepper, smoked paprika, crushed red pepper flakes, and Parmesan rind.
- Bring to a simmer and cook for 18 to 20 minutes, until the potato is very tender.
- Meanwhile, cook the prosciutto in a skillet over medium heat until crisp, or bake at 400°F for 8 to 10 minutes. Transfer to a paper towel-lined plate to cool, then crumble.
- Remove and discard the Parmesan rind.
- Add the roughly chopped basil and cook for 1 minute, stirring frequently, just until wilted.
- Working in batches if necessary, carefully transfer the soup to a countertop blender. Remove or loosen the center cap of the blender lid to allow steam to escape, cover the opening loosely with a clean kitchen towel, and blend until completely smooth.
- Return the soup to low heat and stir in the half-and-half and Parmesan. Do not allow the soup to boil after adding the dairy.
- Taste and adjust the salt and pepper as needed.
- Combine 2 tablespoons olive oil with 1 finely grated garlic clove. Let the mixture sit for 5 minutes, then lightly brush it over both sides of the sourdough slices. Grill until toasted and lightly charred.
- Ladle the bisque into bowls and top with the reserved grilled corn, crispy prosciutto, basil ribbons, freshly grated Parmesan, black pepper, and a small drizzle of olive oil.
- Serve immediately with the grilled garlic sourdough.
Notes
Fresh corn delivers the best flavor, but you may substitute 4½ to 5 cups of thawed, thoroughly dried frozen corn. Char it in a hot skillet before adding it to the bisque.
The Parmesan rind is optional, but it adds savory depth as the bisque simmers. Remove and discard it before blending.
For the smoothest texture, use a countertop blender and work in batches. You may use an immersion blender, but the bisque will be slightly more textured.
Store the bisque and garnishes separately in airtight containers in the refrigerator for up to 2 days. Reheat gently over low heat without boiling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Soup
- Method: Grilling, Stove Top
- Cuisine: American
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