Corn & Mushroom Sauté with Leeks & Pancetta

Corn & Mushroom Sauté with Leeks & Pancetta
Photo by Scott Phillips


  • 3 Tbs. heavy cream
  • 3 Tbs. unsalted butter
  • 1 tsp. kosher salt; more to taste
  • 1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  • One-quarter lemon
  • 2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  • 1 to 2 tsp. coarsely chopped fresh thyme or oregano
  • + 5 more ingredients
    • Freshly ground black pepper
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 2 Tbs. extra-virgin olive oil
    • 1-½ oz. thinly sliced pancetta (4 to 5 slices)
    • 2 slightly heaping cups fresh corn kernels (from 4 medium ears)

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan. Incre...

View full recipe at Fine Cooking


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