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Pancetta-Corn Salsa

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Sep 18, 2009 2:00 am US/Central

Pancetta-Corn Salsa

Recipe from Jamie Miller

(WCCO)

Ingredients

2 TBSP olive oil
2 cups fresh corn kernels (about 2 large ears)
¾ cup diced red bell pepper
2 ounces pancetta, chopped
1 bunch scallions, minced
1-2 jalapeno peppers, seeded and minced
1 tsp. minced fresh garlic
½ tsp. dried oregano (Mexican authentic)
2 TBSP minced fresh cilantro
1 TBSP fresh lime juice
Sea salt and freshly cracked pepper to taste

Preparation

Heat olive oil in a large skillet over medium high heat. Add corn, red pepper and pancetta and saute for 10 minutes. Add scallions, jalapenos, garlic and oregano and saute for 2 minutes. Remove from heat. Stir in cilantro and lime juice. Season to taste with salt and pepper.

Serve over grilled steak, chicken, pork or fish.

Spoon atop green beans.

Spoon into baked potatoes.

Toss with cooked rice, orzo or couscous.

Serve with corn chips as a snack.

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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