The sweetness of the corn works well with the salty pancetta and the nutty sage butter. Great served by itself or as a side.
Grana Padano, grated (optional)
In a frying pan over medium heat add pancetta and cook until just starting to turn brown and crispy transfer to paper towels to drain.
Cut each cob into 4 or 5 pieces. Bring a large pot of salted water to the boil, drop the corn in and simmer for 5 minutes or until tender, turn off the heat and keep the pot covered with lid until ready to serve.
Place butter into the same frying pan as the pancetta over medium heat. Cook until melted then add the sage leaves. Cook butter and sage leaves, swirling pan often, for 4-5 minutes or until sage leaves are crisp and butter has turned a deep nut-brown colour.
Drain the corn, remove it from the pot and place it on a plate, pour over the sage butter and season to taste. Finish by crumbling the pancetta on top.
3 cobs of sweetcorn, husks and silk removed,
½ packet of Eurodell sliced pancetta
50g Lewis road unsalted butter
½ packet of Thegarden sage, leaves picked
Freshly ground black pepper