Roasted Potatoes And Corn With Prosciutto

• 1 lb potato (New or Red)
• 1/4 cup red onion, coarsely chopped
• 1/3 cup Italian salad dressing (Balsamic Vinegar Based)
• 2 ears corn
• 1 tablespoon olive oil
• kosher salt
• crushed red pepper flakes
• 1/2 cup prosciutto, chopped
• 2 tablespoons flat leaf parsley, coarsely chopped

1. Preheat oven to 425 degrees F.
2. Halve potatoes; toss in dressing with the onion - coat well. Place potatoes and onion in a large/wide baking pan.
3. Brush corn with olive oil; add to baking pan. Sprinkle vegetables lightly with salt and red pepper flakes.
4. Roast in oven for 20 to 25 minutes, or until potatoes are tender.
5. Cool just long enough until corn can be easily handled; cut corn off of the cobs.
6. Transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. Top with corn and sprinkle with prosciutto. Garnish with parsley.

potato, red onion, italian salad dressing, corn, olive oil, kosher salt, red pepper, flat leaf parsley

Taken from www.food.com/recipe/roasted-potatoes-and-corn-with-prosciutto-336144 (may not work)