Grilled Corn with Pancetta & Red Pepper

By [e-mail]

Ingredients

• 16 ears if shucked corn
• Olive oil for drizzling
• 1/2 lb. pancetta, sliced 1/2" thick & cut into 1/2" dice
• 1/2 c water
• 2 T minced garlic
• 2 red bell peppers cut in 1/2" dice
• 2 T sherry vinegar
• Salt & pepper 2 T oregano leaves

Preparation

Step 1

Light a grill. Drizzle corn with oil, thoroughly coating. Grill over mod heat, turning often, until lightly charred all over & tender, @15 min. Transfer to work surface to a cool; then cut kernels from cob.

In deep skillet, fry pancetta until crisp, @8 min. Pour off all but 2 T of fat from pan. Add garlic & red pepper to skillet & cook over mod heat, @8 min. Stir in corn kernels & sherry vinegar cooking briefly to heat thru. Remove from heat & season with salt & pepper. Stir in oregano leaves & serve