Sauteed Corn-Pancetta Wraps

Corn, Leeks, Mushrooms, and Pancetta Sauteed and Wrapped in a Warm Tortilla

Inspired by a recipe in the September 2007 issue of Fine Cooking, this was unbelievably tasty. My ingredients and quantities were a bit different from the the Fine Cooking version:

2 Tbs olive oil
3 oz thinly sliced pancetta
3 Leeks, white and light green part only, chopped into 1/4-inch pieces
2 cups coarsly chopped cremini mushrooms (they call them Baby Belle around here)
2.5 cups frozen corn kernels
2 Tbs choped fresh flat leaf parsley
2 Tbs chopped thyme
3 Tbs unsalted butter
1/8 cup white wine

Over low heat, saute the pancetta in 1 tbs olive oil until lightly browned. Remove from the pan and let drain on some paper towels.

Add 1 Tbs of butter to the pan and turn the heat up to medium-high. When the butter has stopped foaming add the leeks and 1/2 tsp of salt. Saue until the leeks have softened and have lightly browned.

Add 1 Tbs of butter and 1 Tbs of olive oil. Add the mushroms. Cover and cook until the mushrooms have release their liquid. Uncover and saute until the mushroms have browned slightly .

Add 1 Tbs butter and the corn. Cook for about 3-5 minutes until the corn is tender. Add the wine and deglaze the pan. Let the wine reduce a bit.

Trn the heat to low. Add the cream, thyme, and parsley Crumble in the pancetta. Add pepper to taste. Let the cream reduce a bit.

Remove from the heat and spoon into warmed large tortillas. A little Picante sauce or salsa on top would be good