Crispy pancetta and charred corn come together with mayo, cotija, and a hit of Uncontrolled Chain Reaction heat
Ingredients
For the Corn:
- 4 ounces uncured pancetta, chopped
- 2 Tablespoons unsalted butter
- 4 ears corn, kernels removed
- 2 Tablespoons mayonnaise
- 1 Tablespoon cotija cheese, freshly grated
- 1 green onion stalk, chopped
- parsley, chopped and added to taste
- 1/2 teaspoon Casa M Spice Co® Uncontrolled Chain Reaction®
Method
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01
Render the pancetta
5 minCook chopped pancetta in a dry skillet over medium heat until the fat renders and edges crisp up. Watch it carefully — you want browned, not burnt, so the pancetta flavor actually comes through.
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02
Char the corn
10 minMelt butter in a cast iron skillet over medium-high heat, add corn kernels in an even layer, and stir frequently. The corn needs time to develop color and char — go longer if you want deeper browning and smokier flavor.
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03
Dress the corn
1 minTransfer charred corn to a bowl and fold in mayonnaise, cotija cheese, and Uncontrolled Chain Reaction®. The heat from the corn will soften the cheese and distribute the spice throughout.
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04
Finish and serve
1 minTop with chopped green onion, fresh parsley, and the reserved crispy pancetta. That pancetta is your textural anchor — don't bury it.
From Mike's Notebook
Render the pancetta slowly over medium heat so it crisps without burning before the corn goes in.
Render the pancetta low and slow first — you want the fat, not burnt bits.
Char the corn hard in that pancetta fat; the charred bits are where the flavor lives.