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Sautéed Corn, Spinach, Bacon and Scallions

Sautéed Corn, Spinach, Bacon and Scallions

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Sautéed Corn, Spinach, Bacon and Scallions: A trumped up side dish that your family will love!
Sautéed Corn, Spinach, Bacon and Scallions

Sautéed Corn, Spinach, Bacon and Scallions

For this week’s #SundaySupper, we again visited Katie Workman’s The Mom 100 Cookbook. Katie’s focus is on yummy dishes for busy families. Make sure to visit all my friends listed below to see what they cooked up from Katie’s cookbook. Last month, I selected her chocolate dipped strawberries for a simple dessert.  This time, I chose this flavorful side dish,  Sautéed Corn, Spinach, Bacon and Scallions.

Sautéed Corn, Spinach, Bacon and Scallions

Tips for Making This Sauteed Corn Recipe

I used freshly picked sweet corn which I cut from the cob, but quality defrosted frozen corn could be substituted. Other than prepping the corn, this dish only involved a bit of chopping and sautéing. It can also easily be a vegetarian dish by skipping the bacon.Bill made a point of telling me how wonderful this tasted…another rave review from this cookbook!

Sautéed Corn, Spinach, Bacon and Scallions…recipe courtesy of The Mom 100 Cookbook

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Sautéed Corn, Spinach, Bacon and Scallions

A delicious side dish enhanced by bacon!
  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Saute
  • Cuisine: American

Ingredients

4 slices bacon, cut into 1-strips
1 tablespoon butter
1 shallot, minced 
3 cups fresh or frozen corn kernels (from about 4 ears corn)
1/2 cup chopped red bell pepper 
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground black pepper
2 to 3 scallions, both white and light green parts, sliced
4 cups baby spinach leaves

Instructions

Cook the bacon in a large skillet over medium-high heat, turning occasionally, until browned.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Pour off all but 1 teaspoon of the fat from the skillet.

Add the butter to the skillet and melt over medium heat.  Add the shallot and cook, stirring occasionally, until tender, about 2 minutes.  Add the corn and the red bell pepper and red pepper flakes, if using.  Season with salt and black pepper to taste.  Cook, stirring often, until the corn is tender, about 5 minutes.  Crumble the bacon and add it along with the scallions and the spinach.  Stir until the spinach leaves have wilted and combined with the corn, about 1 minute.
 

Here are all the other recipes made from Katie’s cookbook for #SundaySupper this week. Please join us on Twitter at 7 PM EST for a chat with Katie! Use the hash tag #SundaySupper. 3 cookbooks will be given away…you won’t want to miss it~ 

Salads:

Sides:    

Main Dish:

Wine pairing Wine Everyday  @wineeveryday
We will be sharing great family recipes all afternoon and want you to share yours with us! We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
 
 
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