Corn To Be Wild!
From the Tracy’s Kitchen archives, here is a recipe that I first came across in Bon Appétit magazine and it was our Recipe of the Year for 2008. I have made this periodically over the years and had forgotten how delicious it is. Of course, I had to amp it up with the addition of Pancetta (Pancetta could be one of my all-time favorite ingredients). To save some time you can use a bag of frozen sweet corn, but freshly picked summer corn is hard to beat.
We paired this with a BBQ Tri-Tip, an arugula salad and Skillet Corn Bread I made using Hatch Chiles. I think some Strawberry Grand Marnier Fig Jam drizzled over vanilla ice cream would be a perfect end to this meal. Late summer deliciousness. Enjoy!
1 1/3 c. orzo
2 c. whipping cream
4 ears of fresh sweet corn, kernels cut from cobs, divided (1 cob reserved)
2 T. olive oil
1 leek (finely chopped, white part only)
1/3 c. dry white wine
4 slices pancetta (about ½ lb. sliced 1/4” thick, chopped) or more!
Chopped fresh chives for garnish
Place cream, half of the corn kernels, and reserved cob in a heavy medium saucepan. Boil over medium heat until thickened, about 15 minutes. Discard cob. Puree sauce with an immersion blender until smooth (if you don’t have the time or a blender, you can skip this step).
Heat oil in large skillet over medium heat. Sauté pancetta until crispy, remove from pan and let drain on a paper towel.
While the pancetta is cooking, cook the orzo according to directions in a large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain but don’t rinse.
Add leek to pancetta drippings and sauté until tender, about 4 minutes. Add wine and simmer until almost evaporated, about 3 minutes. Add remaining corn kernels and sauté until tender, about 5 minutes. Stir in pancetta, creamed corn sauce, and cooked orzo. Bring to simmer. Season to taste with salt and fresh ground pepper. Transfer to a bowl, sprinkle with chives and serve.
Serves: 8 side servings or 4 main course.