Go Back

Creamy Sweet Corn with Pancetta

Creamy sweet corn with pancetta brings tender corn together with crisp, browned pancetta in a rich, slightly thickened cream cheese sauce. Finish it with fresh chives for a savory side dish that comes together in a skillet.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz pancetta diced
  • 1 tbsp unsalted butter
  • 4 cup corn kernels fresh or frozen and thawed
  • 0.5 cup heavy cream
  • 4 oz cream cheese softened and cut into cubes
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 2 tbsp chives chopped fresh

Equipment

  • 1 12-inch skillet

Method
 

  1. Cook the pancetta in a 12-inch skillet over medium heat for 6 to 8 minutes, stirring occasionally, until crisp and browned.
  2. Transfer the pancetta to a plate with a slotted spoon, leaving the drippings in the skillet.
  3. Add the butter and corn to the skillet and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the corn is hot and tender.
  4. Stir in the heavy cream, cream cheese, salt, and pepper, then cook for 3 to 5 minutes, stirring often, until the cream cheese has melted and the mixture is creamy and slightly thickened.
  5. Stir the pancetta and chives into the corn and serve hot.

Notes

For the best texture, stir often as the cream cheese melts so the sauce turns smooth and slightly thickened. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the creamy sauce may separate. For a lighter variation, use half-and-half in place of the heavy cream.