Warm Grilled Corn with Pancetta & Red Pepper

By [e-mail]

Ingredients

• 10 ears shucked corn
• Oil for drizzling1/2 lb pancetta, cut 1/2" thick 7 cut into 1/2" dice
• 1/2 C water
• 2 T minced garlic
• 2 small red peppers, cut into 1/2" dice
• 2 T sherry vinegar
• Salt & pepper
• 2 T oregano leaves

Preparation

Step 1

Prepare grill. Drizzle corn with oil & rub to coat thoroughly. Grill over moderate heat, turning often, until lightly charred, @ 15 min. Transfer corn to work surface & when cool, cut kernels.

In large, deep skillet, combine pancetta with water & bring to boil. Simmer over moderate heat until water evaporates, @ 4 min. Fry pancetta, stirring occasionally, until crisp, @ 8 min. Pour off all but 2 T fat.

Add garlic & red bell pepper to skillet & cook over moderate heat @ 2 min. Stir in the corn kernels & sherry vinegar & cook briefly to heat thru. Remove from heat & season with salt & pepper. Stir in oregano leaves & serve