Creamy Corn with Pancetta
From Connie DeSousa and John Jackson, co-chefs, CHARCUT Roast House
This creamy corn is so delicious you might want to double the recipe to be sure you have enough for seconds. It’s a perfect balance of sweetness from the summer corn and saltiness from the cured pancetta.
- 5 cobs of corn
- 2 sprigs fresh thyme 2-1/2 c. 35% cream 2-1/2 c. 2% milk
- 1 medium shallot, sliced 4 garlic cloves, sliced
- 1 T. olive oil
- salt and pepper to taste
- 8 thin slices of pancetta
Pickled Ramp Gremolata:
- T. pickled ramps (wild onions), minced, or substitute pickled onions (find ramps in n specialty markets, like Bite Groceteria or the Italian markets.)
- T. capers, minced
- T. minced Italian parsley 2 T. lemon juice
- 1/4 c. olive oil
- salt to taste
Cut the corn kernels off 4 of the cobs and grate the kernels off the remaining cob. Put the grated and whole kernels into a bowl, set aside, and place the stripped corn cobs in a medium-sized saucepan. Add the thyme, cream and milk to the saucepan and simmer for 20 minutes to make corn milk. In a medium pan, sauté the shallot and garlic slices in the olive oil until translucent. Add the corn and sauté for another 4-5 minutes. Set aside. Strain the corn milk to remove the cobs and thyme sprigs. Add the corn, garlic and shallot mixture to the milk and cook 20 to 30 minutes on medium heat until the sauce becomes thick and creamy. Adjust seasoning with salt and pepper to taste.
Pre-heat the oven broiler to 500°F.
While the corn and milk are cooking, make the pickled ramp gremolata. Combine the minced ramps, capers and parsley with the lemon juice, olive oil, and salt. Set aside.
Transfer the corn mixture to an oven-proof serving dish and top with the thinly sliced pancetta. Place the serving dish under the broiler in your oven to slightly melt the pancetta, about 1-2 minutes. Remove the serving dish from the oven and drizzle the pickled ramp gremolata over top. Serve warm. Serves 4.