Roasted Corn Salad with Pancetta & Brie | culture: the word on cheese
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Roasted Corn Salad with Pancetta & Brie


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.

Brandon Blumenfeld

Brandon Blumenfeld has over 18 years of experience working across the country in the hospitality industry, and has worked for stand-out restaurant groups such as Momofuku, Hu Kitchen, Buckhead Life Restaurant Group, and Wyndham Hotels & Resorts. He specializes in recipe development, menu design, cost analysis, ordering processes, and kitchen functionality.

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