Southern Street Corn - Rays Country Ham

Southern Street Corn

  • 2 min read


Southern Street Corn…with country ham crumbles

We so enjoy the fruits of our summer gardens and farmers’ markets.  And we especially like creating fun and simple ways to pair with Rays Country Ham!  In the summertime, nobody likes spending much time in a hot kitchen fussing over foods, and we firmly believe fresh produce is better when served simply anyway.  Our makeover of Mexican Street Corn offers a nice and easy side dish for summer get-togethers and we even suggest a couple of options for both cooking the corn and the delicious cheesy spread you can make ahead of time.  So run find yourself some fresh corn and make you and yours some of this sweet n’savory street corn. It’s a bit messy so pass the napkins… but oh so worth it!   

This spread is enough for about 10-12 ears of corn.

about ½ cup water
2 large slices Rays Country Ham
ears of fresh corn, shucked and cleaned
1 pint pimento cheese (store-bought or your own)
3 tablespoons butter, softened
2 tablespoons taco seasoning
fresh cilantro
a bit of zested cheddar cheese for garnish, optional
lemons and limes, cut into small wedges

Bring water to a simmer in skillet. Cut ham into pieces and simmer for 2-3 minutes in water. Be sure not to overcook as you want the ham to remain moist and tender. 
Drain and dab dry with paper towels. Pulse in a food processor until chopped into fine bits.  Set aside.  

Put pimento cheese into a medium bowl and let sit out for a bit to soften.  Smash softened butter into the pimento cheese with the seasoning. Set aside.

Use one of these methods to roast corn.
Gas Stovetop:  Turn gas burner to high.  Using long tongs, lay ears of corn, a few at the time, directly onto the burner flames.  Watch closely and turn until all sides are lightly roasted.

Oven:  Preheat oven to 425.  Place corn onto baking pan and moisten with butter pan spray.  Roast about 30 minutes, turning once or twice.

Grill:  Moisten corn with butter pan spray.  Place onto hot grill. Watch closely and roast, turning as each side is lightly charred.

To serve:
When corn is cooled, spread with the softened pimento cheese butter.  Scatter with the country ham bits, zested cheese and cilantro.  Serve with wedges of lemons and limes to give a fresh squeeze for those who like that.  Eat and enjoy!


NOTE:  All of these things can be done a day or two ahead.  You can also just make a bunch and keep in your fridge to enjoy an ear or two at the time. Enjoy on chilled or room temp corn.


Created by North Carolina’s renowned Home Economist/Recipe Creator
Wendy Perry
Exclusively for Rays Country Ham Company LLC