Nectarine Salad with Crispy Pancetta

Bring 4 cups of water to a boil over high heat in a medium saucepan.
Add the pearl couscous and cook, stirring occasionally, for 11-12 minutes or according to package directions. Watch the pot so that it doesn't boil over! Drain the cooked couscous in a colander, rinse with cool water, and set it aside.
Heat a medium skillet over medium heat. Add the pancetta, and cook, stirring often, until the pancetta is crisped on all sides, about 10 minutes. Remove with a slotted spoon and drain it on a paper towel, paper bag, or clean kitchen towel.
Clean the corn of husks and silk and then cut the kernels from the cob.
Cook the corn in the same pan as the pancetta, using any oil still in the pan, for 2-3 minutes over medium-high heat. Strain the corn from the pan using a slotted spoon and set it aside.
Remove the pits from the nectarines and dice them into ½-inch pieces.
Dice the cucumber into ½-inch pieces and finely chop the parsley.
Add the olive oil, white balsamic vinegar, salt, and pepper into a small bowl or a jar with a lid. Whisk to combine the dressing or shake the dressing in the jar.
In a large bowl combine the pearl couscous, feta, parsley, cucumber, and corn. Add the nectarines, reserving about 2 tablespoons for the topping. Add the pancetta, reserving 1-2 tablespoons for the topping.
Stir the salad ingredients together until uniformly mixed. Transfer the salad to a serving bowl and garnish with the reserved nectarines and pancetta. Serve at room temperature.