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.
4cupsfresh cornhusked and kernels removed, or 3 frozen or canned corn.
salt and pepper to taste
3tablespoonsdry white wine
3tablespoonsunsalted butter
1/3cupsage leaveschopped, or 1 heaping teaspoon dried sage or more to taste
1/2cupgrated parmesan
a drizzle of truffle oil
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.