Corn and Mushroom Sauté Recipe with Crispy Pancetta | Chef Healthy Henry

Ingredients

• 2 Tbs extra-virgin olive oil
• 1 1/2 oz thinly sliced pancetta (4 to 5 slices)
• 2 tbls unsalted butter divided
• 1 cup small-diced leeks
• 1 tsp salt
• 2 cups medium diced cremini mushrooms
• 2 cups fresh corn kernels (4 corn ears)
• 2 Tbs fresh parsley chopped
• 2 tsp fresh thyme or oregano coarsely chopped
• Freshly ground black pepper
• 1 lemon
• 2 tbls heavy cream
• Salt to taste