Toasted Colorado Sweet Corn with Pancetta and Sage. This simple side dish is rich in flavor and takes only a few minutes to prepare. Drizzle this one with a little truffle oil for an extra special finish. This is a perfect side dish for any Fall or Holiday meal.
Last month brought a couple of great little events into my life.
First of all, a cooking class with my friend Hilarie at Sur la Table found us learning to make traditional potato gnocchi. Always fun when you get two Kansas girls in the kitchen.
I will be trying gnocchi at home soon, but for now I’m making what’s under that gnocchi, this sweet corn recipe that Sur la Table’s Chef Mark introduced us to.
Chef Mark made this fresh corn dish as a base for homemade fried gnocchi. Doesn’t that look wicked good in a starchy overdose sort of way? It was out-of-this-world. I could also see a chunk of seared white fish on top of that corn. Any other ideas?
And, Bob and I made our annual Fall trip out to Brighton to the large roadside markets that are fed by our vegetable farms in that area. Palombo Farms had this huge table full of some of the best Colorado Peaches and Cream sweet corn that I’ve tasted in years.
Sweet as candy. I brought home 16 ears and have loved every single kernel. And a perfect reason to make this sweet corn side dish.
I have a handy little Zyliss Corn Stripper that makes removing the kernels from sweet corn a breeze. Or just as easy, use your favorite chef’s knife to cut the corn from the cob. Either way is easy. And there’s nothing better than a stash of bags of corn OFF the cob in your freezer to keep you sweet throughout those Winter months.
With the pancetta and sage, this might be a good consideration for your Thanksgiving feast. Let’s take a look.
Recipe for Sweet Corn with Pancetta and Sage
I hope you give this fresh sweet corn side dish a try, and if you do, please come back and give the recipe a star rating. And if you have a favorite sweet corn side dish recipe that’s perfect for Fall, let me know, I’d love to give it a try.
And if you’re looking for more recipes where fresh sweet corn is toasted, roasted into caramelized bliss, you won’t want to miss this recipe for Sweet Corn Soup with Roasted Corn Guacamole.
More Fresh Sweet Corn Side Dish Recipes
- Mexican Corn Salad Recipe with Citrus Aioli
- Grilled Flank Steak with Charred Caramelized Sweet Corn
- Sweet Corn Succotash with Edamame
Toasted Colorado Sweet Corn with Pancetta and Sage. This simple side dish is rich in flavor and takes only a few minutes to prepare. Drizzle this one with a little truffle oil for an extra special finish.
- 1 tablespoon extra-virgin olive oil
- 6 ounces pancetta cut into 1/4 inch dice
- 1 large shallot fine chopped
- 1 clove garlic minced
- 4 cups fresh corn husked and kernels removed, or 3 frozen or canned corn.
- salt and pepper to taste
- 3 tablespoons dry white wine
- 3 tablespoons unsalted butter
- 1/3 cup sage leaves chopped, or 1 heaping teaspoon dried sage or more to taste
- 1/2 cup grated parmesan
- a drizzle of truffle oil
- In a large skillet over medium heat, add olive oil. Add pancetta and cook until crispy, about 3 minutes. Add shallot and garlic; cook until soft and translucent, about 1 minute. Add corn and cook until bright and tender. Add the wine to deglaze the pan and using a wooden spoon to release any browned bits from the bottom. Add in the sage and stir well, season with salt and pepper.
Transfer to a serving bowl, drizzle with a small amount of white or black truffle oil and garnish with fresh sage leaves and grated Parmesan Cheese.
Sweet Corn with Pancetta and Sage …It’s what’s for a Side Dish.