Corn with Pancetta

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. This skillet corn has just three ingredients that bring an incredible trifecta of flavor.

This recipe is delicious, with freshly picked sweet corn in the summer or frozen corn in the winter.

I love serving this with everything from burgers to turkey tenderloins.

This side dish is prepared on the stove-top and comes together in just minutes... perfect as the last-minute addition to any meal.

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.
• 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, adding a wonderful richness to this dish.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

1. In a heavy skillet, cook the pancetta over medium heat until crisp, approx. 8-10 minutes. Transfer it to a paper towel-lined plate, leaving about 2 teaspoons of rendered fat in the pan.

2. Add the corn to the skillet and cook it in the pancetta drippings for 3-5 minutes. Stir in the cream and simmer for 3-4 minutes until the cream thickens slightly.
3. Add the crispy pancetta back to the pan. Season to taste with salt and pepper. Add salt sparingly since the pancetta is pretty salty already.

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