Best Sauteed Corn Bacon And Scallions Recipes
SAUTEED CORN, BACON, AND SCALLIONS
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 5
Steps:
- 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.
SAUTEED CORN WITH BACON AND SCALLIONS
Categories Side Sauté Quick & Easy Bacon Corn Summer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the corn and the scallions, stirring, for 1 minute. Stir in the bacon and the red pepper flakes and sauté the mixture for 15 seconds.
SAUTEED CORN, BACON, AND SCALLIONS RECIPE
Provided by á-26269
Number Of Ingredients 5
Steps:
- 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.
SAUTéED CORN, GREENS, BACON AND SCALLIONS
This recipe came to The Times by way of Katie Workman, author of "The Mom 100 Cookbook," a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: "They can't eat only raw baby carrots for the rest of their lives." She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile - substitute carrots or summer squash for peppers, onions for shallots, spinach for kale - and could very well win over the pickiest of eaters.
Provided by Julia Moskin
Categories easy, quick, weeknight, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
- Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams
SAUTEED CORN, BACON, AND SCALLIONS
How to make Sauteed Corn, Bacon, and Scallions
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- 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.
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