This recipe is from my friend Sandra, who brought it to our cooking club one time, and it instantly became one of my favorite summer dishes. Great for a picnic or dinner party because you can make it ahead of time.
6 ears of corn
6 slices pancetta
1 large red onion or 2 small ones, diced
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp sugar
1/4 cup finely chopped cilantro
salt and pepper
Cook corn on the cob in a pot of boiling water for about 10 minutes. Drain and plunge into a bowl of ice water to stop cooking. Drain and set aside to cool completely.
Dice pancetta and cook in a heavy skillet over medium heat until brown and crispy. Use a slotted spoon to transfer to a plate lined with paper towels. Pour off most of the bacon fat from pan, leaving a little goodness left in the pan for cooking your onions. Add onions, oil, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat for about 20-25 minutes until caramelized, stirring frequently. Remove pan from heat and set aside.
Cut corn kernels off of the cobs and place in a large bowl. Add onion mixture and cilantro and stir to combine. Season to taste with salt and pepper and if it seems dry, add a little more olive oil. If you’re making this ahead of time, cover and put it in the fridge. Take salad out about 3o minutes before serving to bring closer to room temp. Stir in crumbled pancetta just before serving.
From the “Close Your Eyes and Pretend It’s Summer” Feast.