Proscuitto Corn Cups:

2 Tablespoons garlic grapeseed oil
1/3 pound Proscuitto, thinly sliced
1 cup corn kernels
¼ cup polenta
½ cup heavy cream
¼ cup scallions, minced
¼ cup Parmesan cheese, grated
Sea salt and freshly ground black pepper
2 eggs
¼ cup fresh basil, julienne

• Brush mini muffin pans with garlic grapeseed oil. Take a piece of proscuitto and wrap it around the bottom and sides of pan.
• Pulse corn in food processor a few times; add cream, polenta, cream, scallions, cheese, seasonings and eggs; pulse until just combined. Fill cups wih corn custard mixture.

Bake at 375° until set, about 15 minutes. Cool until they can easily be removed from the pan. Garnish with basil and serve.

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