Recipes Ingredients Meat & Poultry Pork Recipes Sauteed Corn, Bacon, and Scallions 3.6 (170) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish. 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 Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. 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. Rate it Print