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Roasted Corn Salad with Pancetta, Pickled Peppers, and Brie

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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.