Vegetable: Creamy corn with pancetta

By SharonE

Ingredients

• 2 tablespoons olive oil
• ¼ pound pancetta, diced
• 1 shallot, chopped
• 1 medium fennel bulb, stalks discarded, chopped
• ¼ teaspoon crushed red pepper flakes
• 1 (16-ounce) bag sweet corn, thawed, or kernels from 8 ears fresh corn
• ¾ teaspoon kosher salt
• ½ cup mascarpone cheese
• 1 cup freshly grated Parmigiano-Reggiano
• ¼ cup chopped fresh basil
• ¼ teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often with a wooden spoon, until the pancetta is crispy and golden brown, about 5 minutes. Add the shallot, fennel, and red pepper flakes, and cook an additional 3 minutes, or until the vegetables are softened.

Stir in the corn and salt, and mix well to combine and warm through. Add 3 tablespoons of water, then fold in the mascarpone and Parmigiano-Reggiano. Heat just to a simmer, then remove from the heat. Stir in the basil and black pepper, and serve.