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Creamy Sweet Corn With Pancetta
Category
Side Dish
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Calories
428
Author:
Giada De Laurentiis
Ingredients
-
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
Instructions
This recipe originated from Giada's Italy.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 428
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 15 grams
- Fat
- 37 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 64 milligrams
- Sodium
- 1071 milligrams
- Fiber
- 2 grams
- Sugar
- 1 grams
7 reviews & comments
May this be made ahead of time and heated up?
Yes definitely!
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!
I Love Italian cooking!!! And Giada is the best!
Sounds great! However, what can I substitute for the mascarpone, I cannot do dairy??
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.
Absolutely wonderful… we could not stop eating it. It is definitely great with fresh corn!