Side dishes don't get any easier than this three-ingredient, 20-minute skillet Corn with Pancetta. The combination of sweet corn and salty pancetta is as perfect for a summer barbecue as it is for a fall feast.
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This post was originally published on October 9, 2018, and has been fully updated with additional information, including step-by-step instructions and process photos.
The Best Skillet Corn
Corn with Pancetta is my favorite kind of recipe - one with simple ingredients that yield maximum flavor with minimal effort.
I love serving this with everything from burgers to holiday turkey. This side dish is prepared on the stovetop and comes together in minutes—perfect as a last-minute addition to any meal.
Recipe Highlights
- Three simple ingredients with an incredible trifecta of flavor.
- Quick and easy: This fuss-free side dish comes together in 20 minutes.
- It is equally delicious with freshly picked sweet corn in the summer or frozen corn in the winter.
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Ingredient Notes
- Sweet corn: Both fresh and frozen sweet corn work great in this recipe. Stop at the farm stand, use up leftover corn-on-the-cob, or turn to your freezer. Use what you have readily available, depending on the time of year.
- Pancetta is pork belly that is salt-cured, not smoked. It has a similar flavor to bacon but without the smokiness. It's typically sold diced or in thin slices. I recommend using diced pancetta. Its saltiness balances the sweetness of the corn.
- Heavy cream creates a rich, creamy sauce. Just ½ cup is all you need. I don't recommend substituting milk. The cream thickens slightly as it cooks, which adds a slight indulgence to this dish.
See the recipe card for complete instructions and ingredient amounts.
Abbey's Tips
- Season with salt sparingly, since the pancetta is already very salty.
- This recipe serves a family of four and can easily be scaled for larger groups.
How to Make Corn with Pancetta
Step 1: In a heavy skillet, cook the pancetta over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving about two teaspoons of rendered fat in the pan.
Step 2: Add the corn to the skillet and cook it for 3-5 minutes. Stir in the cream and simmer for 3-4 minutes until the cream thickens slightly. Add the crispy pancetta back to the pan. Season to taste with a healthy dose of pepper.
Serving ideas
- Serve as a weeknight side dish with turkey meatloaf, sloppy joes, or barbecue beef stew.
- Add this to your Thanksgiving table with other favorite sides like loaded green bean casserole, roasted honeynut squash, mashed potatoes with cream cheese, and cornbread sausage dressing.
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📖 Recipe Card
Corn with Pancetta
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EQUIPMENT
Ingredients
- 4 ounces pancetta (diced)
- 12-16 ounces corn (frozen)
- ½ cup heavy cream
- salt and black pepper (to taste)
Instructions
- In a heavy skillet, cook pancetta over medium heat until crispy. Drain on a paper towel-lined plate, leaving about 2 teaspoons of rendered fat in the pan.4 ounces pancetta
- Add the corn to the pancetta drippings and cook for 3-5 minutes. Add the cream and simmer until the cream is slightly thickened about 3-4 minutes. Stir in the pancetta and season to taste with pepper.12-16 ounces corn, ½ cup heavy cream
Notes
- Add salt sparingly since the pancetta is salty already.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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