Kelly’s Pancetta Corn Saute

Corn Sauté with Pancetta, Potatoes and Peppers
  1. 2 Tablespoons extra-virgin olive oil
  2. 1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  3. 3 Tablespoons unsalted butter
  4. 1 cup diced peppers, color of your choice, or a variety
  5. 1 teaspoon kosher salt; more to taste
  6. 2 cups medium-diced red potatoes, par-boiled, skins on
  7. 2 cups fresh corn kernels (from 4 medium ears) or frozen corn
  8. 2 Tablespoons chopped fresh flat-leaf parsley
  9. 1 to 2 teaspoons coarsely chopped fresh thyme or oregano
  10. Freshly ground black pepper
  1. Heat 1 Tablespoon of the olive oil in a 12-inch sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 minutes. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.
  2. Increase the heat to medium and add 1 Tablespoon of the butter to the fat. When melted and sizzling, add the potatoes. Sauté potatoes until they begin to brown. Add in peppers and continue sautéing, stirring occasionally and scraping up any browned bits from the pancetta, until the potatoes and peppers are golden brown. Add another Tablespoon of the butter; add the corn. Continue sautéing until corn also browns slightly and is cooked through.
  3. Remove the pan from the heat; add the fresh herbs, a few generous grinds of pepper and salt. Season to taste with more salt, pepper, or herbs.
  4. Crumble the reserved pancetta over top and serve warm.
  1. Main Dish: 4-6 servings, Side Dish: 6-8 servings
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