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Sweetcorn with pancetta, rosemary and garlic butter

Name: Sweetcorn with pancetta, rosemary and garlic butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 6
Ingredients: 6 pancetta slices, finely chopped; 2 fresh rosemary sprigs, leaves stripped and chopped; 2 garlic cloves, crushed; 100g unsalted butter, softened; Vegetable oil to rub

By: Delicious. food team

Published: 19 Aug 18
Updated: 6 Aug 24

Sweetcorn with pancetta, rosemary and garlic butter

Yes, hot sweetcorn slathered with salty butter is good but have you tried hot sweetcorn smothered with a pancetta, rosemary and garlic butter? It is divine!

Easy
August 2018

Test kitchen approved

Serves 6
Hands-on time 25 min, plus chilling

Yes, hot sweetcorn slathered with salty butter is good but have you tried hot sweetcorn smothered with a pancetta, rosemary and garlic butter? It is divine!

Nutrition: per serving

Calories: 240kcals
Fat: 20.3g (10g saturated)
Protein: 5.4g
Carbohydrates: 8g (2g sugars)
Fibre: 2.1g
Salt: 0.5g

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Ingredients

6 pancetta slices, finely chopped
2 fresh rosemary sprigs, leaves stripped and chopped
2 garlic cloves, crushed
100g unsalted butter, softened
Vegetable oil to rub

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Method

Cook the pancetta in a frying pan over a high heat for 1 minute on each side until beginning to crisp. Add the rosemary and garlic and cook for 2 minutes until fragrant and the pancetta is very crisp. Remove from the heat and set aside to cool for 10 minutes.
Put the butter in a bowl, add the cooled pancetta mix and stir to combine. Chill for 20 minutes. Once firm enough to handle, spoon onto a sheet of cling film and roll up into a long cylinder, twisting the ends tightly. Wrap in more cling film and chill until firm (see make ahead).
Light a barbecue or heat a griddle pan. When the coals are glowing white or the pan is hot, peel back the husks from the corn and cut off or tie back with string. Rub the corn cobs all over with the oil, then grill for 8-10 minutes, turning, until charred and tender. Spread with the flavoured butter and eat straightaway.

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 240kcals
Fat: 20.3g (10g saturated)
Protein: 5.4g
Carbohydrates: 8g (2g sugars)
Fibre: 2.1g
Salt: 0.5g

delicious. tips

The butter will keep, well wrapped, for up to 48 hours in the fridge or up to
1 month in the freezer.
A sunny white from hot Sicily has the right balance – try a fiano.