Sweet Corn Salad with Pancetta and Mushrooms Recipe

Name: Sweet Corn Salad with Pancetta and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large ears of corn, shucked; 8 scallions; 4 ounces pancetta, cut into 1/4-inch dice; 1/2 cup extra-virgin olive oil; 12 ounces cremini mushrooms, halved or quartered if large; Kosher salt; Pepper; 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice; 1/2 teaspoon honey; 1 teaspoon apple cider vinegar; 4 ounces frisee, white and light green parts only (4 cups), torn into bite-size pieces; 2 tablespoons snipped chives; Shaved Gruyere cheese, for serving

Servings: persons

6 large ears of corn, shucked
8 scallions
4 ounces pancetta, cut into 1/4-inch dice
1/2 cup extra-virgin olive oil
12 ounces cremini mushrooms, halved or quartered if large
Kosher salt
Pepper
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
1/2 teaspoon honey
1 teaspoon apple cider vinegar
4 ounces frisee, white and light green parts only (4 cups), torn into bite-size pieces
2 tablespoons snipped chives
Shaved Gruyere cheese, for serving

1
In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes.
2
Let cool, then cut the kernels off the cobs.
3
Meanwhile, in a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes.
4
Cut into 2-inch lengths.
5
In the same skillet, cook the pancetta over moderate heat, stirring occasionally, until browned, about 5 minutes.
6
Using a slotted spoon, transfer to a paper towellined plate to drain.
7
Pour off all but 1 tablespoon of fat from the skillet.
8
Heat 2 tablespoons of the oil in the skillet.
9
Add the mushrooms and season with salt and pepper.
10
Cook over moderately high heat, stirring occasionally, until browned, 5 to 7 minutes.
11
In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tablespoons of olive oil.
12
Season the dressing with salt and pepper.
13
Add the corn, scallions, pancetta, mushrooms, frisee and chives and toss to coat; season with salt and pepper.
14
Top the salad with shaved Gruyere and serve.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large ears of corn, shucked, 8 scallions, 4 ounces pancetta, cut into 1/4-inch dice, 1/2 cup extra-virgin olive oil, and more.

Yes, Sweet Corn Salad with Pancetta and Mushrooms falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Corn Salad with Pancetta and Mushrooms

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