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    Home > Side Dishes > Toasted Sweet Corn with Pancetta and Sage

    Toasted Sweet Corn with Pancetta and Sage

    Published: Oct 17, 2015 · Modified: Nov 19, 2019 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Corn Side Dish Recipe with Pancetta and sage, elegant enough for Thanksgiving, or the holidays. One of the best corn side dish recipes. Will work for frozen corn or canned corn.

    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.

    Sweet Corn with Pancetta and Sage

    Last month brought a couple of great little events into my life.

    Cooking class for gnocchi

    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.

    Traditional potato gnocchi with sweet corn and sage

    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?

    LuLu's Farm Sweet Corn

    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.

    How to remove corn kernels from corn on the cob.

    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
    • Mexican Corn Salad Recipe with Citrus Aioli

    And a great side dish using frozen corn, Slow Cooker Creamed Corn.

    Sweet Corn with Pancetta and Sage

    Sweet Corn with Pancetta and Sage

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 478kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 478kcal | Carbohydrates: 29g | Protein: 15g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 497mg | Potassium: 512mg | Fiber: 3g | Sugar: 9g | Vitamin A: 655IU | Vitamin C: 10.6mg | Calcium: 151mg | Iron: 1.2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Sweet Corn with Pancetta and Sage …It’s what’s for a Side Dish.

     

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    Reader Interactions

    Comments

    1. Tonia says

      April 11, 2019 at 7:21 pm

      The recipe calls for a half a cup of Parmesan however the intructions don’t say when to add it in.

      Reply
      • Lea Ann Brown says

        April 12, 2019 at 12:03 pm

        Thank you Tonia. I’ve updated the recipe. It’s just to sprinkle on top. Thanks for letting me know.

        Reply
    2. Bam's Kitchen says

      October 21, 2015 at 7:23 am

      5 stars
      My teenagers think that bacon is one of the major food groups, so I know they would love this delicious quick and easy side dish. will have to try it with a drizzle of truffle oil on top. sounds delish! Just pinned!

      Reply
    3. Barb says

      October 18, 2015 at 2:50 pm

      PS I have no idea why the other website came on my comment – oh, well…

      Reply
    4. Barb Behmer says

      October 18, 2015 at 2:47 pm

      Sounds yummy, Lea Ann! I’m totally going to miss fresh CO produce. I was sad to see no more heirloom tomatoes at market this week. I think we’re going to get snow here in the mts – there is already a white veil over the peaks.

      Reply
      • Lea Ann Brown says

        October 19, 2015 at 6:41 am

        I’m with you and missing all that produce. And we’ve been so lucky to enjoy such a long freeze free Fall. It’s been gorgeous.

        Reply
    5. Happy Valley Chow says

      October 17, 2015 at 8:35 pm

      Wow simple dish with ton of great flavor! Pinned and trying for sure 🙂

      Happy Blogging!
      Happy Valley Chow

      Reply
      • Lea Ann Brown says

        October 19, 2015 at 6:41 am

        Thanks for that Pin Eric! And so good to hear from you.

        Reply
    6. cheri says

      October 17, 2015 at 5:35 pm

      5 stars
      Hi Lea Ann, oh I love this dish, love how you made sweet corn even more tasty.

      Reply
      • Lea Ann Brown says

        October 19, 2015 at 6:42 am

        That pancetta and corn combo is delicious. I’ve always been a sweet/salty fan.

        Reply
    7. Larry says

      October 17, 2015 at 12:10 pm

      This sounds very good LA. Always nice when good corn is available – season is ending here.

      Reply
      • Lea Ann Brown says

        October 19, 2015 at 6:42 am

        Season is ending here too. Darnit.

        Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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