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–+ servings
skillet of corn and pancetta.
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5 from 1 vote

Corn with Pancetta

Corn and crispy pancetta tossed in a cream sauce.  Perfect side dish for the holidays or an easy weeknight meal.
Cook Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 301kcal
Author: Abbey McDermott

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.
  • 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.

Notes

  1. Add salt sparingly since the pancetta is salty already.
 

Nutrition

Calories: 301kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 197mg | Potassium: 270mg | Fiber: 2g | Sugar: 5g | Vitamin A: 671IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg