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Under 30 Minutes

Under 30 Minutes

Sauteed Corn, Bacon, and Scallions

Raw or cooked kernels can be frozen in resealable plastic bags for up to six months. Be sure to write the date on the bag with a marker for future reference.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4




  • 4 slices bacon, cut into 1-inch strips
  • 4 cups corn kernels
  • Coarse salt and ground black pepper
  • Pinch of red-pepper flakes
  • 2 to 3 scallions, sliced


  1. Step 1

    Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.

  2. Step 2

    Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

Everyday Food, September 2003



Reviews (10)

  • 12 Mar, 2013

    Made with frozen corn and thick cut applewood smoked bacon. My husband licked his plate!

  • 11 Feb, 2013

    Sauteed Corn, Bacon, and Scallions
    Russell's Monday Dinner
    Nutritious and Delicious!

  • 5 Dec, 2011

    meant to say corn, not rice!

  • 5 Dec, 2011

    This is so easy and good! Instead of scallions, I added 1 chopped up zucchini and 1 leek after cooking the bacon and sauteed for a few min before adding the rice. I also used frozen precooked rice from trader joe's and it cooked up just perfectly in the time called for in the recipe!

  • 13 Apr, 2011

    I made this with fresh corn off the cob & it was AMAZING! I only made half the recipe but ended up eating it all LOL It will definately be a fave in our household!

  • 17 Aug, 2010

    Made this dish with fresh corn removed from the cob. It was amazing! It even tasted good the next day as leftovers.

  • 15 Jul, 2008

    This is one of my favorite salads. It counts as a salad, right?

  • 16 Jun, 2008

    I tried this recipe with canned corn and it was very good, but I'm sure it would be even better with fresh corn of course! And I definitely used more then just a *pinch* of red pepper flakes!

  • 16 Apr, 2008

    Would you use canned corn for this or cut it off the cob?

  • 30 Dec, 2007

    This is sooo good. Thank you. Christine