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Categories:
corn vegetable oil pancetta water garlic red bell peppers sherry vinegar salt freshly ground pepper oregano
Viewed: 36 - Published at: 9 years agoIngredients
- 16 ear corn
- vegetable oil
- 1/2 lb. pancetta
- 1/2 c. water
- 2 tbsp. minced garlic
- 2 small red bell peppers
- 2 tbsp. sherry vinegar
- salt
- Freshly ground pepper
- 2 tbsp. oregano leaves
Method
- Light a grill.
- Drizzle the corn with oil and rub to coat thoroughly.
- Grill over moderate heat, turning often, until lightly charred all over and just tender, about 15 minutes.
- Transfer the corn to a work surface and when cool enough to handle, cut the kernels from the cobs.
- In a large, deep skillet, combine the pancetta and water and bring to a boil.
- Simmer over moderate heat until the water evaporates, about 4 minutes.
- Fry the pancetta, stirring occasionally, until crisp, about 8 minutes.
- Pour off all but 2 tablespoons of the fat in the skillet.
- Add the garlic and red peppers to the skillet and cook, stirring, until the garlic is fragrant, about 2 minutes.
- Stir in the corn and vinegar and cook briefly to heat through.
- Remove from the heat and season with salt and pepper.
- Stir in the oregano leaves, transfer to a bowl, and serve.
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