Hyde Park Creamed Corn Pancetta Recipe
Indulge in the rich and flavorful Hyde Park Creamed Corn Pancetta recipe. This American dish combines the sweetness of corn with the savory and crispy pancetta, creating a mouthwatering combination that will leave you wanting more. Perfect for any occasion, this recipe will surely impress your family and friends.
Ingredients
- 4 ears of fresh corn
- 4 slices of pancetta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
Instructions
- Start by shucking the ears of fresh corn and removing the kernels. Set aside.
- In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta from the skillet and drain on paper towels. Crumble into small pieces.
- In the same skillet, melt the butter. Gradually whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the milk, whisking continuously to avoid any lumps. Cook until the mixture thickens, about 5 minutes.
- Add the corn kernels, salt, black pepper, and paprika to the skillet. Stir well to combine.
- Cover the skillet and cook for 10 minutes, stirring occasionally, until the corn is tender.
- Sprinkle the grated Parmesan cheese and crumbled pancetta over the corn mixture. Stir until the cheese is melted and the pancetta is well incorporated.
- Remove from heat and serve the Hyde Park Creamed Corn Pancetta hot.
Prep time: 15 minutes
Yield: 4 servings
A delightful American side dish featuring fresh corn, crispy pancetta, and a creamy sauce.
Nutritional information: Calories per serving – 380, Fat – 23g, Sodium – 600mg, Carbohydrates – 30g, Protein – 12g.
Indulge in the rich and flavorful Hyde Park Creamed Corn Pancetta recipe. This delightful American side dish combines the natural sweetness of fresh corn with the savory and crispy pancetta. The result is a mouthwatering combination of flavors that will leave you wanting more.
Preparing this recipe is a breeze. Start by shucking the ears of fresh corn and removing the kernels. In a large skillet, cook the pancetta until crispy. The pancetta adds a deliciously salty and crispy element to the dish, balancing out the sweetness of the corn.
In the same skillet, melt butter and gradually whisk in flour to create a roux. Cook for a minute to remove the raw flavor of the flour. Slowly pour in the milk, whisking continuously to avoid any lumps. The mixture will thicken into a creamy sauce, which will coat the corn and pancetta beautifully.
Add the corn kernels, salt, black pepper, and paprika to the skillet. Stir well to combine and let the flavors meld together. Cover the skillet and cook for 10 minutes, stirring occasionally, until the corn is tender.
To elevate the dish even further, sprinkle grated Parmesan cheese and crumbled pancetta over the corn mixture. Stir until the cheese is melted and the pancetta is well incorporated. The cheese adds a rich and nutty flavor, while the pancetta adds an irresistible crunch.
The Hyde Park Creamed Corn Pancetta is best enjoyed hot, straight from the skillet. The creamy sauce envelops each kernel of corn, creating a symphony of flavors with every bite. Serve it as a side dish alongside grilled meats or as a standalone dish for a hearty vegetarian option.
Each serving of this recipe provides approximately 380 calories. The dish is also a good source of protein, containing 12 grams per serving. It’s a satisfying and filling addition to any meal.
So, why not treat yourself and your loved ones to the Hyde Park Creamed Corn Pancetta? It’s a recipe that combines the comforting flavors of home-cooked American cuisine with a touch of elegance. Whether you’re hosting a family gathering or simply craving a delicious side dish, this recipe is sure to impress.