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Sauteed Corn, Bacon, and Scallions

171

The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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.

Reviews Add a comment

  • SophieL41448
    19 JUL, 2017
    Really easy, really good! Added 2 mini sweet peppers (one red, one orange for color contrast) and instead of salt/pepper, I sprinkled a couple of shakes of Penzey's Fox Point Seasoning (salt, shallots, chives, garlic, onion and green peppercorns. Delish!
    Reply
  • Eviebelle
    12 MAR, 2013
    Made with frozen corn and thick cut applewood smoked bacon. My husband licked his plate!
    Reply
  • blondebruin
    5 DEC, 2011
    meant to say corn, not rice!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • sspoor
    15 JUL, 2008
    This is one of my favorite salads. It counts as a salad, right?
    Reply
  • 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!
    Reply
  • Tattooed
    16 APR, 2008
    Would you use canned corn for this or cut it off the cob?
    Reply
  • Baysidechef
    30 DEC, 2007
    This is sooo good. Thank you. Christine
    Reply