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Creamy Sweet Corn With Pancetta

A delightful dish combining sweet corn and savory pancetta, perfect for a quick meal prep or as a satisfying side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 0.25 pound pancetta (diced)
  • 1 each shallot (chopped)
  • 1 medium fennel bulb (chopped, stalks discarded)
  • 0.25 teaspoon crushed red pepper flakes Adjust to taste
  • 16 ounces sweet corn, thawed, or kernels from 8 ears fresh corn
  • 0.75 teaspoon kosher salt
  • 0.5 cup mascarpone cheese Can substitute with Greek yogurt for a lighter version
  • 1 cup freshly grated Parmigiano-Reggiano
  • 0.25 cup chopped fresh basil
  • 0.25 teaspoon freshly ground black pepper

Method
 

Cooking Steps
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced pancetta to the skillet and cook until crispy and golden brown for about 5 minutes, stirring often.
  3. Add in the chopped shallot, fennel, and crushed red pepper flakes. Cook for an additional 3 minutes, or until the vegetables soften.
  4. Stir in the sweet corn and kosher salt, mixing well to combine and warm through evenly.
  5. Pour in 3 tablespoons of water, then fold in the mascarpone and Parmigiano-Reggiano cheeses. Heat just until it begins to simmer, then remove from heat.
  6. Stir in the chopped basil and freshly ground black pepper before serving.

Notes

This dish can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to two months. For variations, consider substituting mascarpone with Greek yogurt or adding cooked chicken for added protein.