Friday, July 8, 2011


Nothing screams summer more than the temperature topping 90 degrees and corn on the cob, well in this case corn off the cob.

Fried Corn & Pancetta

4 ears sweet corn
3 oz pancetta
1 tbsp butter
salt and pepper to taste

Slice the corn downward from the cob.  I place it in a bowl so kernels aren't flying all over the kitchen counter.

Cut pancetta slices in half and cook until almost crispy and then drain on paper towels.  Remove half of drippings from pan.  Add in corn and butter and cook for 10 minutes.  Stir often.  Crumble pancetta and add back into pan.

Salt and pepper to taste.

Good and almost completely healthy  :-)