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Corn Salad with Pancetta & Mushrooms

Corn Salad with Pancetta & Mushrooms

  • Yield: 6 servings
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  • 6 Large ears of corn, shucked
  • 8 Scallions
  • 4 oz Pancetta, cut into 1/4 inch dice
  • 1/2 cup Extra-virgin olive oil
  • 12 oz Cremini mushrooms
  • Kosher salt
  • Pepper
  • 1 tsp Lemon zest, finely grated
  • 1/4 cup Fresh lemon juice
  • 1/2 tsp Honey
  • 1 tsp Apple cider vinegar
  • 4 oz Frisée, torn into bite-size pieces
  • 2 tbsp Chives, snipped
  • Shaved Gruyère cheese, for serving


  1. In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes. Let cool, then cut the kernels off the cobs.
  2. Meanwhile, in a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes. Cut into 2-inch lengths.
  3. In the same skillet, cook the pancetta over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Pour off all but 1 tbsp of fat from the skillet.
  4. Heat 2 tbsp of the oil in the skillet. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until browned, 5 – 7 minutes.
  5. In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tbsp of olive oil. Season the dressing with salt and pepper.
  6. Add the corn, scallions, pancetta, mushrooms, frisée and chives and toss to coat. Season with salt and pepper to taste.
  7. Top with shaved Gruyère and serve.


Recipe adapted from