Corn & Mushroom Sauté With Leeks & Pancetta

Name: Corn & Mushroom Sauté With Leeks & Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 mediums slightly heaping cups fresh corn kernels (from 4 medium ears); 170 grams generous cups medium-diced cremini mushrooms (about; 2 Tbs chopped fresh flat-leaf parsley; 1 teaspoon coarsely chopped fresh thyme or oregano; 3 Tbs heavy cream; 1 teaspoon kosher salt; more to taste; 237 milliliters diced leeks (white and light-green parts only, from 1 large leek); 4 servings One-quarter lemon; 2 Tbs extra-virgin olive oil; 28 grams thinly sliced pancetta (4 to 5 slices); 3 Tbs unsalted butter

Corn & Mushroom Sauté With Leeks & Pancetta might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 233 calories, 3g of protein, and 23g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pepper, thyme, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.