Sweetcorn with pancetta, rosemary and garlic butter

Sweetcorn with pancetta, rosemary and garlic butter
  • Serves icon Serves 6
  • Time icon 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
Calories
240kcals
Fat
20.3g (10g saturated)
Protein
5.4g
Carbohydrates
8g (2g sugars)
Fibre
2.1g
Salt
0.5g

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

Method

  1. 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.
  2. 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).
  3. 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.

delicious. tips

  1. The butter will keep, well wrapped, for up to 48 hours in the fridge or up to
    1 month in the freezer.

  2. A sunny white from hot Sicily has the right balance – try a fiano.

Recipe By

The delicious. food team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

5 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine