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Creamy Sweet Corn with Pancetta

Creamy sweet corn with pancetta combines tender corn kernels, crisp pancetta, and Parmesan in a skillet. The cream simmers until slightly thickened for a rich, savory side dish.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz pancetta diced
  • 1 tbsp unsalted butter
  • 1 shallot medium, finely chopped
  • 4 cups sweet corn kernels fresh or frozen and thawed
  • 0.75 cup heavy cream
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

  1. Cook the pancetta in a 12-inch skillet over medium heat for 5–7 minutes, stirring occasionally, until crisp.
  2. Transfer the pancetta to a paper towel-lined plate with a slotted spoon.
  3. Add the butter and shallot to the skillet and cook over medium heat for 2–3 minutes, stirring, until the shallot softens.
  4. Add the corn and cook for 3–4 minutes, stirring occasionally, until heated through.
  5. Stir in the heavy cream, salt, and pepper.
  6. Bring the mixture to a gentle simmer and cook for 5–8 minutes, stirring often, until the cream thickens slightly.
  7. Stir in the Parmesan and cooked pancetta until the cheese melts.
  8. Serve hot.

Notes

For the best texture, thaw and drain frozen corn before cooking. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream may separate.