Few things are as delicious as fresh ear of corn, boiled to perfection and then lightly coated with some butter but sometimes, you want to mix it up. After 2 weeks of eating at least one ear of corn a day, I felt like I needed a change so I came up with this recipe – a gourmet corn hash with roasted tomatoes, pancetta, fresh herbs and green peas. Oh and butter. There’s butter in there. It’s a perfect summer side dish and one that goes with fish, seafood and meat. You could also just eat it on its own, which I have. The first time we tried it out was with scallops but we’ve also eaten this with flank steak and it was suuuuper yummy. The combination of sweet crunchy corn with creamy roasted tomatoes is what summer is all about!

(For the bazillionth time, my apologies for the grainy iPhone pics…when will I ever learn??!)


Scallops with Corn Hash

For 4 people

6 ears of corn

1 large handful of cherry tomatoes

1 tbsp of olive oil

About 1/4 cup of chopped pancetta or bacon

1 clove of garlic, finely chopped

2 green onions, finely chopped

1 lug of white wine (about 3 tbsp)

2 tbsp of butter

1/2 tsp of smoked paprika (or more if you want more spice)

1/4 cup of fresh green peas, cooked

A handful of finely chopped fresh herbs, whatever you have on hand really

12-16 scallops, cleaned and completely dried and at room temperature!

salt and pepper

1. Preheat your oven to 375 degrees. Place the tomatoes on a cookie sheet and drizzle with olive oil and sea salt. Roast in oven for about 20 minutes or until they start to break open and get really sweet and juicy.

2. Bring a large pot of water to a boil and add the corn. It will take about 3-4 minutes for the water to return to a boil. Remove the corn from the water after another 3-4 minutes have gone by. Once it’s cool enough to handle, trim the kernels and place them in a bowl.

3. In a pan, start to render the pancetta. You want it to release its fat and to start to crisp up (about 6-7 minutes or so on medium-high heat).

4. Add the green onions and garlic. Cook on medium-heat for about 5 minutes. Add the corn and smoked paprika. Cook for another 3-4 minutes. Add the wine, herbs and butter and reduce the heat. Let it reduce for about 5 minutes, stirring occasionally.

5. In the meantime, cook your scallops. Here is a great article on how to achieve the perfect melt in your mouth but crispy on the outside scallop.

6. When most of the wine has reduced, add the green peas and roasted tomatoes and season with salt and pepper.

7. Plate the corn hash in individual plates or on one large platter. Top with your cooked scallops and garnish with some more fresh herbs. Enjoy!