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Sweet Corn Salad with Pancetta and Mushrooms


6 large ears of corn, shucked

8 scallions

4 ounces pancetta, cut into 1/4-inch dice

1/2 cup extra-virgin olive oil

12 ounces cremini mushrooms, halved or quartered if large

Kosher salt Pepper

1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice

1/2 teaspoon honey

1 teaspoon apple cider vinegar

4 ounces frisée, white and light green parts only (4 cups), torn into bite-size pieces

2 tablespoons snipped chives

Shaved Gruyère cheese, for serving


In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes. Let cool, then cut the kernels off the cobs.

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.

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 tablespoon of fat from the skillet.

Heat 2 tablespoons 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 to 7 minutes.

In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tablespoons of olive oil. Season the dressing with salt and pepper. Add the corn, scallions, pancetta, mushrooms, frisée and chives and toss to coat; season with salt and pepper. Top the salad with shaved Gruyère and serve.