Pancetta Mexican Street Corn
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
ingredients
For the Corn:
- 4 ounces uncured pancetta, chopped
- 2 Tablespoons unsalted butter
- 4 ears of 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®
LET’S GET COOKING
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1.
In a skillet, cook the pancetta (no oil) until browned. Be careful not to burn it otherwise you won’t taste the pancetta’s flavor. Set aside.
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2.
In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10 minutes, stir frequently. Cook longer if you’d prefer it more charred and browned.
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3.
Once cooked, place into a bowl, add mayonnaise, cotija cheese and Casa M Spice Co® Uncontrolled Chain Reaction.
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4.
Top with green onion, parsley and pancetta. Enjoy!
