Classic Steakhouse Creamed Corn with Crispy Pancetta

How to Make Classic Steakhouse Creamed Corn with Crispy Pancetta

1. 1

   Step 1: Crisp the pancetta

   Heat a large heavy skillet over medium heat and add the diced pancetta in a single layer. Cook, stirring occasionally, until the fat renders and the pancetta is deeply golden and crispy, about 7–9 minutes; transfer with a slotted spoon to a paper-towel-lined plate and reserve 1–2 tablespoons of the rendered fat in the skillet.

   For this step

   • 4 ozPancetta, diced
   
2. 2

   Step 2: Sauté shallots in butter and pancetta fat

   Lower the heat to medium-low and add the butter to the reserved fat. When the butter is melted and foaming, add the minced shallots and cook, stirring, until soft and fragrant, about 2–3 minutes, taking care not to brown them.

   For this step

   • 3 tbspUnsalted butter
   • 2 tbspShallots, finely minced
   
3. 3

   Step 3: Make a light roux and add the corn

   Sprinkle the flour over the softened shallots and stir constantly for about 60 seconds to cook the raw flour taste. Add the corn kernels and stir to coat so each kernel is glossy from the roux mixture.

   For this step

   • 1 tbspAll-purpose flour
   • 4 cupsFresh corn kernels (about 6 ears) or thawed frozen corn
   
4. 4

   Step 4: Simmer with cream and thyme until velvety

   Pour in the combined heavy cream and milk and add the chopped thyme, kosher salt and black pepper. Increase heat slightly to bring to a gentle simmer, then reduce to low and cook, stirring occasionally, until the mixture has thickened to a creamy, saucy consistency, about 6–8 minutes.

   For this step

   • 1 cupHeavy cream + whole milk, combined
   • 1 tspFresh thyme leaves, chopped
   • 1 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
5. 5

   Step 5: Finish with lemon and crispy pancetta

   Remove the skillet from the heat, stir in most of the crispy pancetta, then squeeze in the fresh lemon juice and taste for seasoning, adding more salt or pepper if needed. Transfer to a serving dish and sprinkle the remaining pancetta on top for crunch and garnish with a few extra thyme leaves.

   For this step

   • 1 tbspFresh lemon juice
   
6. 6

   Step 6: Make-ahead and reheating

   You can make this up to 2 days ahead and refrigerate in an airtight container; to reheat, warm gently over low heat, stirring and adding a splash of cream or milk if it seems too thick. For best texture, reheat just until warmed through — avoid boiling so the cream stays silky.
   

1. Heat a large heavy skillet over medium heat and add the diced pancetta in a single layer. Cook, stirring occasionally, until the fat renders and the pancetta is deeply golden and crispy, about 7–9 minutes; transfer with a slotted spoon to a paper-towel-lined plate and reserve 1–2 tablespoons of the rendered fat in the skillet.
2. Lower the heat to medium-low and add the butter to the reserved fat. When the butter is melted and foaming, add the minced shallots and cook, stirring, until soft and fragrant, about 2–3 minutes, taking care not to brown them.
3. Sprinkle the flour over the softened shallots and stir constantly for about 60 seconds to cook the raw flour taste. Add the corn kernels and stir to coat so each kernel is glossy from the roux mixture.
4. Pour in the combined heavy cream and milk and add the chopped thyme, kosher salt and black pepper. Increase heat slightly to bring to a gentle simmer, then reduce to low and cook, stirring occasionally, until the mixture has thickened to a creamy, saucy consistency, about 6–8 minutes.
5. Remove the skillet from the heat, stir in most of the crispy pancetta, then squeeze in the fresh lemon juice and taste for seasoning, adding more salt or pepper if needed. Transfer to a serving dish and sprinkle the remaining pancetta on top for crunch and garnish with a few extra thyme leaves.
6. You can make this up to 2 days ahead and refrigerate in an airtight container; to reheat, warm gently over low heat, stirring and adding a splash of cream or milk if it seems too thick. For best texture, reheat just until warmed through — avoid boiling so the cream stays silky.