Print

Creamy Sweet Corn with Pancetta

Print Recipe

A delightful creamy dish featuring sweet corn and crispy pancetta, perfect for weeknight dinners or special gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/4 pound pancetta (diced)
  • 1 shallot (chopped)
  • 1 medium fennel bulb (chopped, stalks discarded)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 16-ounce bag sweet corn (thawed) or kernels from 8 ears fresh corn
  • 3/4 teaspoon kosher salt
  • 1/2 cup mascarpone cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the Ingredients: Wash and chop your shallot and fennel, dice the pancetta, and prepare your corn.
  2. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
  3. Cook the Pancetta: Add the diced pancetta and cook until golden and crispy, about 4-5 minutes.
  4. Add Shallots and Fennel: Toss in chopped shallot and fennel, sautéing for another 5 minutes.
  5. Spice it Up: Sprinkle in crushed red pepper flakes and salt, mixing well.
  6. Incorporate the Corn: Add sweet corn and cook for 5-7 minutes, stirring occasionally.
  7. Add the Creaminess: Reduce heat and stir in the mascarpone cheese until melted.
  8. Take It Up a Notch: Add freshly grated Parmigiano-Reggiano, adjusting consistency with pasta water or milk as needed.
  9. Finish with Fresh Basil and Pepper: Turn off heat, fold in basil and black pepper.
  10. Plate and Enjoy: Serve in bowls with optional extra cheese or basil for garnish.

Notes

For an effortless presentation, serve with a drizzle of olive oil and extra cheese. This dish pairs well with grilled chicken or fish and a crisp salad.

Nutrition

Keywords: corn, pancetta, creamy, side dish, Italian

Find it online: https://mapleladle.com/creamy-sweet-corn-with-pancetta/