Corn salad with cilantro & caramelized onions

Delight your taste buds with this vibrant corn salad enhanced with fresh cilantro and sweet caramelized onions. A burst of flavors in every bite!

Ingredients:

• 6 ears of fresh corn
• 6 slices pancetta
• 1 large red onion, peeled and diced
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar
• 1/4 cup finely chopped fresh cilantro
• salt and freshly ground pepper to taste

Instructions:

1. Boil the corn on the cob in a large pot filled with water over high heat for approximately 10 minutes. Remove the corn from the hot water and immerse it in a bowl of ice water to halt the cooking process. Once cooled, drain the corn and set it aside.
2. Cut the pancetta into small cubes and cook in a sturdy pan on medium heat until it turns brown and crispy. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels to absorb excess fat. Set aside.
3. Discard most of the rendered fat from the pan used to cook the pancetta, leaving a little for sautéing the onions. Add oil, onions, vinegar, sugar, and a pinch of salt to the pan, and cook over medium-low heat. Stir occasionally and cook for around 20-25 minutes until the onions caramelize and most of the liquid evaporates. Remove the pan from the heat and set it aside.
4. Remove the corn kernels from the cobs and place them in a large bowl. Mix in the onion mixture and cilantro, and gently combine all ingredients. Season with salt and pepper to taste, and if the salad appears dry, drizzle a bit more olive oil.
5. If preparing the salad in advance, cover it and refrigerate. Remove the salad from the fridge about 30 minutes before serving to bring it to room temperature. Just before serving, mix in the crispy pancetta.

Summary:

• Calories: 1816 kcal
• Fat: 127 g
• Protein: 46 g
• Carbs: 144 g
• Potassium: 2320 mg
• Magnesium: 274 mg