Homemade Creamed Corn with Pancetta

This is a fairly new recipe on my go-to favorites list. Both in making the dish and devouring it. I have tweaked it several times, and this is my final documented version of my homemade creamed corn. I’m sure I’ll tweak it again, hopefully I remember to update the recipe at that time, lol.

This one is not only a hit for the adults in the house, but the kids love it as well! Even request it from time to time… What kids request Creamed Corn?! Mine do, because this is really that good. Give it a try for yourself! You’ll find yourself making it again and again.

My guilty pleasure…

Now I do have to admit, my guilty pleasure during the growing season is to get farm fresh corn from the local growers here in Ohio. There is a little farm in the Cuyahoga National Valley, called Szalay’s Farm & Market. They have the BEST CORN EVER! Luckily we can get it straight from the farm. The taste difference between the fresh and frozen is unbelievable! To have it fresh off the cob is unbeatable. We purchased a mandolin JUST to cut corn off of the cob to freeze for this dish.

Fresh AND Local!

If you have never had real Farm Fresh Sweet Corn, I… I just feel sorry for you!!! You truly don’t know what your missing!

We end up freezing several vacuum freezer bags of corn that has been cut off of the farm fresh cobs to try to make it through the winter, but we always end up running out because we make it so often. My guess would be at least once every 2 to 3 weeks, it goes back into our “normal” rotation. It is harder to keep in supply than our Fine Wine supply, thanks to our Club Membership Rates. You should join and see just how low you too could be getting fantastic Fine Wines.

You will find that this side dish pairs well, well with just about anything you would like to serve it alongside. If you would consider corn alone, then give this dish a try and see if you can’t turn your family into Creamed Corn with Pancetta addicts as well…

To Create Your Homemade Creamed Corn Addicts, You Will Need:

2 Tbsp. Granulated Garlic
1 Tbsp. Garlic Powder
2 Tbsp. Dried Tarragon Leaves
3 Shakes of Cayenne Pepper (we may mild due to kids eating)
1/2 Tsp. Fresh Black Pepper
250ML or 1 cup of Chardonnay ( We went with a 2019 Wine Ambassador California Chardonnay. You can find it and more, here.)
1 Cup Fresh Parsley – Minced/ Finely Chopped
4 oz. Goat Cheese
1/2 Cup Romano Cheese (Good Quality, not the green lid kind)
1 Tsp Pink Himalayan Sea Salt
24 oz. Fresh/Frozen Sweet Corn
1/2 Stick Butter (Salt Content is Negligible)
8 oz. Pancetta – Diced Small
8 oz. Heavy Cream
1/8 Tsp. White Pepper

The Process to Tastiness:

Start by opening up your bottle of More than Muse, Chardonnay from Wine Ambassador and allow it to breath as it splashes its way into your glass. One precious Wine Magic Drop at a time. It will come in handy later. Now if you’re like me, this is when you pass the rest of the chilled bottle off to the wife in the dining room or maybe you make them get their own bottle, here lol!

Instructions:

Place a heavy gage bottom skillet/pan on a high heat. After the pan has preheated, add the pancetta. There is no need to add oil or anything at this point. Allow the fatty pieces to render into a liquid fat and cook the meatier pieces to just beginning to crisp.
Now is when you will want to add your Shallots (wtf, is even a shallot anyway, they don’t know here either?) and your Garlic to your rendering meatiness. After about 3 to 4 minutes your Garlic and Shallots should begin filling the air with a most wonderful of aromas.

It’s Time to Add the FINE WINE

Now you’ll want to deglaze your pan, still on high heat, with the More than Muse – Chardonnay you have been watching with care on the counter. After a few moments of the wine sizzling to temp, be sure to loosen the stuck on flavor from the pan bottom.
Before the wine has had time to evaporate add your Corn and Tarragon Leaves to your Party in the Pan. And what the hell get a glass for yourself to drink, after all you deserve it!
Reduce the heat, but allow the wine to steam the corn. You can cover with lid, if you have one available for your pan. (Kitchen tip is to flip another skillet upside down if you don’t have a lid available.)
As your corn heats up, hollow out a hole in the middle to the bottom of the pan and add your butter.
Allow to heat and simmer until all butter has been melted into the mixture and begins to fry the corn.
Add your dry ingredients with the exception of the salt and mix well.
Allow flavors to meld for approx. 5 minutes on medium heat. Mixing occasionally.
Add you Heavy Cream and bring to a simmer and reduce your liquid content by 1/2 to 2/3.
Once your Cream is reduced, cut heat to low. You can now add the Goat and Romano Cheeses and mix until well mixed and melted together.
Add Parsley Flakes and then Salt-to-Taste, careful to not overdo it.