The most ideal summer meal: fresh vegetables, basil and cheese!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 2 ounces, weight Cubed pancetta
- 2 ears Corn, kernels scraped from the cob (or 2 cups frozen corn kernels)
- 1 whole Jalapeno, chopped (optional)
- 1 tbsp Butter
- 3 cloves minced garlic
- Salt and pepper
- 4 ounces, weight Mozzarella in cubes
- 1 whole Medium tomato, very thinly sliced
- ¼ teaspoons Sugar
- Fresh basil to serve
Preparation
Preheat oven to 375ºF and a medium ovenproof skillet over medium heat. Add the pancetta and cook for about 5 minutes or until crisp around the edges.
Turn off the skillet and add the corn, jalapeño (if using), butter, and garlic to the skillet. Stir to combine and sprinkle with salt and pepper.
Sprinkle the mozzarella cubes over the corn mixture and top with an even layer of tomato slices, overlapping if necessary depending on the size of your skillet and the tomato you are using. Sprinkle the tomatoes with more salt, pepper and sugar.
Transfer the skillet to the oven and bake for 20-25 minutes until the cheese is bubbling and the tomatoes are wilted. Serve immediately as a side dish or as a main dish garnished with fresh basil.
Enjoy!
