Skillet Tomatoes And Corn With Pancetta

• 2 ounces, weight Cubed Pancetta
• 2 ears Corn, Kernels Scraped From The Cob (or 2 Cups Frozen Corn Kernels)
• 1 whole Jalapeno, Minced (optional)
• 1 Tablespoon Butter
• 3 cloves Garlic, Minced
• Salt And Pepper
• 4 ounces, weight Cubed Mozzarella
• 1 whole Medium Tomato, Very Thinly Sliced
• 1/4 teaspoons Sugar
• Fresh Basil For Serving

1. Preheat oven to 375u0b0F and a medium ovenproof skillet to medium heat. Add pancetta and cook for about 5 minutes or until crispy at the edges.
2. Turn heat off skillet, and add corn, jalapeno (if using), butter, and garlic to the skillet. Stir to combine and sprinkle with salt and pepper.
3. Sprinkle mozzarella cubes over the corn mixture and top with an even layer of tomato slices, overlapping them if needed depending on the size of your skillet and the tomato you are using. Sprinkle the tomatoes with more salt, pepper, and the sugar.
4. Transfer skillet to oven and bake for 20-25 minutes until cheese is bubbly and tomatoes have wilted. Serve immediately as a side dish or main course topped with fresh basil.
5. Enjoy!

cob, butter, garlic, salt, mozzarella, tomato, ubc, fresh basil

Taken from tastykitchen.com/recipes/sidedishes/skillet-tomatoes-and-corn-with-pancetta/ (may not work)