Pancetta Corn Recipe

Prepare ingredients

If using fresh corn, shuck the ears and use a sharp knife to cut kernels off the cob. Measure 3 cups of kernels. Dice the pancetta into roughly 1/4-inch pieces. Finely dice the onion, mince the garlic, and pick the thyme leaves from stems.

Render pancetta

Place a large skillet over medium heat and add the diced pancetta (no oil needed if pancetta is fatty). Cook, stirring occasionally, until the fat has rendered and the pancetta is golden-brown and slightly crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the pancetta to a bowl, leaving about 1–2 tablespoons of fat in the pan. If the pancetta is very lean, add the 1 tablespoon olive oil now.

Sauté aromatics

Reduce heat to medium-low and add the butter to the skillet with the reserved fat. When the butter has melted, add the diced onion and cook until translucent and beginning to brown at the edges, about 4–5 minutes. Add the minced garlic and thyme and sauté for 30–45 seconds until fragrant.

Cook the corn

Increase heat to medium-high, add the corn kernels to the skillet, and toss to coat in the butter and fat. Let the corn cook undisturbed for 2–3 minutes to get a light char, then stir and continue to cook for another 3–4 minutes until the kernels are tender and have some golden spots. If using frozen corn, cook a minute or two longer to evaporate excess moisture.

Combine and season

Return the crisped pancetta to the skillet and stir to combine. Season with the 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If you like a touch of heat, sprinkle in the red pepper flakes now.

Remove the skillet from heat and stir in the chopped parsley and 1 teaspoon fresh lemon juice to brighten the flavors. If using, sprinkle the grated Parmesan over the top and gently toss once to combine so the cheese melts slightly from the warm corn.

Transfer the pancetta corn to a serving bowl or serve straight from the skillet. Taste once more and adjust salt, pepper, or lemon as desired. Serve warm as a side dish with grilled meats, roasted chicken, or as a topping for polenta or baked potatoes.