This is a great seasonal dish which is really easy, tastes wonderful and goes with everything, burgers, steaks or fish. Bacon could easily be substituted for the pancetta. Fresh corn is best, and this is the time to buy and enjoy it.
This recipe is adapted from a published recipe in Bon Appetit magazine that is always loaded with ideas.
4 ears of fresh corn
1/4 lb. of pancetta diced or about 4-5 slices of bacon diced
1 tbs. minced shallot
1 clove minced garlic
red pepper flakes
1. Husk corn and boil a pot of salted water. Cook corn about 7-8 minutes till tender. Reserve some of the cooking liquid. Cool, and cut the corn off the cobs.
2. Dice the pancetta or bacon into small pieces and render till crisp in a saute pan. Add the minced garlic and shallot to the pan and saute a few minutes. Add the corn and saute. Stir in a few tablespoons of the cooking liquid from the corn along with about a teaspoon of butter. Once everything is absorbed, season with salt, pepper, minced herbs, and a little red pepper flakes if you would like some heat.