by Nancy Ancrum
The corn at the market is fresh, tender and sweet. Whatever you do with it, don’t overdo it. It’s all about the flavor, which, in this recipe, is enhanced by other locally grown finds available now at the farmers’ market, including onions with long green tops and oyster mushrooms.
TIME: 30 minutes
1/4 cup olive oil
1/3 cup pancetta, 1/4-inch dice
1 medium onion, chopped
1 red pepper, seeded, julienned
1 cup sliced oyster mushrooms
4 cobs of corn, shucked
3 garlic cloves, finely chopped
1/3 cup chicken stock, vegetable stock or water
Salt and freshly ground black pepper, to taste
1. Hold each cob of corn on the narrow end in a large bowl and cut rows of kernels with a sharp paring knife.
2. Heat olive oil in a large skillet over medium heat and add pancetta. Stir occasionally until pancetta is slightly browned. Remove from pan with a slotted spoon, leaving fat that has been released.
3. Add chopped onion and red pepper to the pan. Sauté until soft, about 15 minutes. Add oyster mushrooms and stir mixture until mushrooms are somewhat limp.
4. Add corn kernels, garlic and chicken stock or water. Stir until kernels are cooked and the liquid is absorbed, about 5 minutes. Add salt and pepper and remove from heat.