Best 6 Sauteed Corn With Bacon And Scallions Recipes
Indulge in a symphony of flavors with our sautéed corn medley, where the sweetness of corn dances harmoniously with the smoky bacon and the aromatic scallions. This vibrant side dish, brimming with delightful textures, will elevate any meal to a culinary masterpiece. Savor the succulent kernels, infused with a hint of garlic and a touch of black pepper, while the bacon lends its savory richness and the scallions add a refreshing burst of flavor. This sautéed corn extravaganza is a symphony of flavors that will tantalize your taste buds and leave you craving more.
Additional Recipes:
- **Sautéed Corn with Bacon and Tomatoes**: Elevate your sautéed corn with the vibrant colors and tangy sweetness of juicy tomatoes. This variation bursts with a medley of flavors and textures that will leave you craving more.
- **Sautéed Corn with Peppers and Onions**: Experience a fiesta of flavors in this sautéed corn recipe, where colorful bell peppers and crisp onions join forces to create a vibrant and flavorful side dish. The sweetness of the corn, the smoky peppers, and the pungent onions blend seamlessly to tantalize your taste buds.
- **Sautéed Corn with Mushrooms and Spinach**: Embark on a culinary journey with this sautéed corn recipe, where earthy mushrooms and vibrant spinach harmonize to create a symphony of flavors. The tender mushrooms add a savory depth, while the spinach lends a touch of freshness, making this side dish a delightful addition to any meal.
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.
BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Provided by Klancy Miller
Categories breakfast, brunch, dinner, lunch, breads, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
- Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
- Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams
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.
SAUTéED CORN WITH BACON AND SCALLIONS
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.
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 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.
Tips:
- Choose Fresh, Sweet Corn: Select corn on the cob with bright green husks and plump kernels. Avoid any ears with blemishes or signs of damage.
- Shuck the Corn Properly: Remove the husks and silk from the corn carefully to prevent tearing the kernels.
- Cut the Corn Uniformly: Slice the corn kernels off the cob in even-sized pieces for consistent cooking.
- Use High-Quality Bacon: Opt for thick-cut bacon with good marbling for the best flavor and texture.
- Render the Bacon Fat Slowly: Cook the bacon over medium-low heat to render the fat slowly and evenly.
- Don't Overcrowd the Pan: Avoid overcrowding the pan with corn and bacon to prevent steaming instead of sautéing.
- Season Generously: Don't be afraid to season the corn and bacon with salt, pepper, and other spices to taste.
- Add Aromatics: Incorporate aromatic ingredients like garlic, onions, or shallots for extra flavor.
- Use Fresh Herbs: Enhance the dish with chopped fresh herbs like parsley, cilantro, or chives.
- Serve Immediately: Sautéed corn is best enjoyed fresh off the heat, so serve it immediately as a side dish or as part of a main course.
Conclusion:
Sautéed corn with bacon and scallions is a versatile and flavorful dish that can be enjoyed as a side or main course. With its combination of sweet corn, smoky bacon, and aromatic scallions, this dish is sure to be a hit at your next gathering. Experiment with different seasonings and ingredients to create your own unique spin on this classic recipe. Whether you're a seasoned home cook or just starting out, this dish is a great way to showcase the beauty of fresh, seasonal produce. So next time you're looking for a quick and easy side dish, give this sautéed corn recipe a try - you won't be disappointed!
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