Sweetcorn with Crispy Pancetta
The sweetness of fresh corn works so well with salty pancetta and a nutty sage butter. Great served by itself, or as a side hero for your next BBQ.
Ingredients
3 cobs of sweetcorn, husks and silk removed,
50g Lewis Road Creamery unsalted butter
1/2 packet Farro flat peppered pancetta
3-4 sprigs fresh sage, leaves picked
Sea salt
Freshly ground black pepper
Grana Padano, grated, for serving (optional)
Method
In a frying pan over medium heat, add the pancetta and cook until just starting to turn brown and crispy. Transfer to paper towels to drain.
Cut each cob into 4 or 5 pieces. Bring a large pot of salted water to the boil, drop the corn in, and simmer for 5 minutes or until tender. Turn off the heat and keep the pot covered with a lid until ready to serve.
Place the butter into the same frying pan as the pancetta over a medium heat. Cook until melted, then add the sage leaves. Cook the butter and sage leaves, swirling the pan often, for 4-5 minutes or until the sage leaves are crisp and the butter has turned a deep, nut-brown colour.
Drain the corn, remove it from the pot, and place it on a plate. Pour over the sage butter and season to taste. Finish by crumbling the pancetta on top.