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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:
  • Total Time:
  • Servings: 4
Sauteed Corn, Bacon, and Scallions

Source: Everyday Food, September 2003

Ingredients

  • 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

Directions

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

  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.

Reviews (10)

  • Eviebelle 12 Mar, 2013

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

  • Happy_Birthday_Dr_Seuss 11 Feb, 2013

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

  • blondebruin 5 Dec, 2011

    meant to say corn, not rice!

  • blondebruin 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!

  • sephorachick 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!

  • tamaramontreal 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.

  • sspoor 15 Jul, 2008

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

  • saramechelle 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!

  • Tattooed 16 Apr, 2008

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

  • Baysidechef 30 Dec, 2007

    This is sooo good. Thank you. Christine

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