Pancetta Creamed Corn
Author: Hyde Park Prime Steakhouse
The Pancetta Creamed Corn at Hyde Park Prime Steakhouse has been described as a comfort food for the gourmet. Combining a classic American side dish that started out in Grandma's kitchen with one of our favorite Italian cured meats, the pancetta-laden creamed corn at Hyde Park is made from scratch, using fresh, locally grown corn. It's only available 8-10 weeks per year. The recipe below serves 2. ~ Courtesy of Hyde Park Prime Steakhouse
Ingredients
- Creamed Corn
- 1 tbsp olive oil blend
- 2 tbsp cooked pancetta bacon (diced ⅛")
- 2 cups fresh corn (cut off the cob)
- 6 oz cheese sauce for creamed corn
- 2 tbsp chopped scallions (1/8")
- ¼ tsp salt & pepper xix
- Cheese Sauce
- 1 cup finely chopped onions
- Two sticks unsalted butter
- ¼ tsp. Restaurant grind pepper
- 1 tsp Kosher salt
- 1 cup boursin cheese
- 1 qt heavy cream
Instructions
- For Creamed Corn:
- Heat oil and bacon in sauté pan over medium heat.
- Add corn and briefly sauté until corn is just cooked through.
- Add cheese sauce and continue cooking until sauce reduces and thickens.
- Add salt & pepper and top with scallions.
- Serve immediately.
- For Cheese Sauce:
- Melt butter over medium heat; add onions and sauté
- for 10 minutes over medium-low heat.
- Add remaining ingredients, let simmer over low heat and reduce for 20 min.
- Adjust salt and pepper to taste.
- Store till ready to use.
