
Sweet caramelized corn, crispy pancetta, and tangy pickled peppers come together in this bold, flavor-packed salad, studded with buttery chunks of brie. Think of it as a playful twist on classic street corn—salty, creamy, and just the right amount of punch. Whether served as a side at a summer barbecue or piled onto crostini for an easy appetizer, this dish is guaranteed to steal the show.

Roasted Corn Salad with Pancetta, Pickled Peppers, and Brie
Ingredients
- 4 ounces pancetta diced
- 1 tablespoon unsalted butter
- 1 small shallot minced
- 2 1/2 cups fresh corn kernels from about 4 ears
- 1 cup pickled Jimmy Nardello peppers or red bell peppers
- 1/2 cup pickled shishito peppers
- 1 wheel Brie-style cheese cut into 1/2-inch cubes
- 1/4 cup scallions thinly sliced on the bias
- 2 limes cut into wedges
Instructions
- Warm a large skillet over medium heat. Once hot, add pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel–lined plate.
- In the same skillet, melt the butter over medium-high heat. Add shallot and cook until soft. Stir in corn and sauté until caramelized, 5 to 7 minutes.
- Toss caramelized corn, crispy pancetta, pickled peppers, and brie in a large serving bowl. Garnish with scallions and lime wedges and serve warm or at room temperature.