Best Sauteed Corn With Bacon And Scallions Recipes

SAUTéED CORN WITH BACON AND SCALLIONS

Sautéed Corn with Bacon and Scallions image

Yield serves 4

Number Of Ingredients 5

Ingredients

4 slices bacon (4 ounces), cut crosswise into 1-inch strips
4 cups fresh (from 7 to 8 ears) or frozen (unthawed) corn kernels
Coarse salt and freshly ground pepper
Pinch of crushed red-pepper flakes
2 to 3 scallions, trimmed and thinly sliced

Steps:

Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 6 minutes.
Add corn; season with salt, pepper, and red-pepper flakes. Cook, stirring frequently, until corn is just tender, 5 to 8 minutes. Stir in scallions, and serve.

SAUTEED CORN, BACON, AND SCALLIONS RECIPE

Sauteed corn, bacon, and scallions Recipe image

Provided by á-26269

Number Of Ingredients 5

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

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

Sautéed Corn, Greens, Bacon and Scallions image

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

Ingredients

4 slices bacon, cut crosswise into 1-inch-wide strips
1 tablespoon unsalted butter
1 shallot or small onion, minced
3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)
1/2 cup chopped red or orange bell pepper (or carrot)
Pinch red pepper flakes
Coarse salt and freshly ground black pepper
2 or 3 scallions, white and light green parts, thinly sliced
4 to 6 cups shredded, de-stemmed greens, like chard or kale (or whole baby spinach, or another tender green)

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

SKILLET CORN WITH BACON AND ONIONS

Skillet Corn with Bacon and Onions image

Categories Onion Side Sauté Quick & Easy Bacon Corn Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 6

Ingredients

12 ears of corn, shucked
6 bacon slices, cut crosswise into 1-inch pieces
1 large onion, chopped
4 garlic cloves, finely chopped
1 cup water
3/4 cup finely chopped scallion

Steps:

Stand 1 ear of corn upright, pointed end down, in a large bowl and cut kernels from cob using a sharp paring knife. Scrape any remaining corn with its milk from cob into bowl using back edge of knife and discard cob. Remove kernels from remaining ears in same manner.
Cook bacon in a 12-inch heavy skillet (2 inches deep) over moderate heat, stirring occasionally, until crisp, about 8 minutes, then transfer with a slotted spoon to paper towels to drain. Cook onion in fat remaining in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Add corn, garlic, and water (skillet will be very full) and cook over moderately high heat, uncovered, stirring occasionally, until corn is tender, 10 to 15 minutes. Stir in scallion and salt and pepper to taste, then sprinkle with bacon.

SAUTEED CORN WITH BACON AND SCALLIONS

Sauteed Corn with Bacon and Scallions image

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

Ingredients

1 tablespoon vegetable oil
1 1/2 cups cooked fresh corn kernels (cut from about 3 ears)
2 scallions, chopped fine
2 slices of bacon, cooked and crumbled
a pinch of dried hot red pepper flakes

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.