Pancetta Creamed Corn


Pancetta Creamed Corn
Recipe type: Vegetable, Side Dish
Cuisine: American
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
  • 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
  1. For Creamed Corn:
  2. Heat oil and bacon in sauté pan over medium heat.
  3. Add corn and briefly sauté until corn is just cooked through.
  4. Add cheese sauce and continue cooking until sauce reduces and thickens.
  5. Add salt & pepper and top with scallions.
  6. Serve immediately.
  7. For Cheese Sauce:
  8. Melt butter over medium heat; add onions and sauté
  9. for 10 minutes over medium-low heat.
  10. Add remaining ingredients, let simmer over low heat and reduce for 20 min.
  11. Adjust salt and pepper to taste.
  12. Store till ready to use.

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