Corn and Pancetta Salsa

This is a recipe my Mother-in-law found, after having a wonderful dish called "Bay Scallops with Corn and Pancetta Salsa". The recipe is found here. She has made it a few times, without the scallops, as a wonderful salsa-based snack with tortilla chips. Here is the modified recipe.

Ingredients

• 3 ounces chopped pancetta
• 1 medium red onion, diced
• 1/2 tablespoon jarred jalapeño slices, minced
• Juice of 1 lemon
• 1/4 cup chopped fresh cilantro
• 1 (16 oz.) package frozen corn, thawed
• Salt and ground black pepper

Directions

1. In a large skillet over medium-high, saute the pancetta until lightly browned, about 6 to 8 minutes.Use a slotted spoon to transfer the pancetta to a medium bowl.
2. Stir in the onion, jalapeños, lemon juice, corn and cilantro.
3. Season with salt and pepper.
4. Serve with tortilla chips.

Pictures

Ingredients.


Pancetta. Look how beautiful this meat is.


Ready to chop.


Chopped!


Beautifully cooked!


Everything mixed and ready to eat!


Close-up. It's so colorful!


Serve on tortilla chips.