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Photo Credit: Elizabeth Newman

Creamy Sweet Corn With Pancetta

Visitors to my restaurant in Las Vegas order this more than any other side dish, and when we take it off the menu, diners truly get upset... people travel especially for it! It’s a decadent side and a perfect partner to meat or chicken. When it’s in season, the sweet flavor of fresh white corn is especially nice here.

Creamy Sweet Corn With Pancetta


Side Dish

Prep Time

5 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Creamy Sweet Corn With Pancetta


  • 2 tablespoons olive oil
  • 1/4 pound pancetta (diced)
  • 1 shallot (chopped)
  • 1 medium fennel bulb (stalks discarded, chopped)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 16 ounce bag sweet corn, thawed, or kernels from 8 ears fresh corn
  • 3/4 teaspoon kosher salt
  • 1/2 cup mascarpone cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper


  1. This recipe originated from Giada',s Italy.
  2. 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.
  3. 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.



per serving
Amount/Serving % Daily Value
7 grams
15 grams
37 grams
Saturated Fat
17 grams
64 milligrams
1071 milligrams
2 grams
1 grams

5 reviews & comments

  • Author's avatar image

    WOW! This was a huge hit at both my Friendsgiving and my family thanksgiving. It’s incredible!! My only note was that I omitted the salt the second time, because the pancetta and Parmesan were both pretty salty as is, but this recipe will be a part of my staple dishes moving forward. Thank you Giada!

  • Author's avatar image
    Patricia Vega

    I Love Italian cooking!!! And Giada is the best!

  • Author's avatar image
    Shirley Ford

    Sounds great! However, what can I substitute for the mascarpone, I cannot do dairy??

  • Author's avatar image
    Monty Anderson

    This was a big hit. Only had canned corn and turned out great. I'm really learning to like fennel. So many bold flavors that blended beautifully together. I'll be making this again for sure.

  • Author's avatar image
    Katherine White

    Absolutely wonderful… we could not stop eating it. It is definitely great with fresh corn!

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