Monday, June 1, 2015

Corn Spinach and Bacon Saute


Fresh corn is one of the best parts of summer.  Ever since Memorial Day Weekend, corn has been on sale and that makes me want to take full advantage of it.  I bought 30 cobs of corn... yes... you can call that a little over zealous.  Then again my family loves corn so much so we boiled 10 cobs the first night and ate it with butter, salt and pepper.   I recently bought a new cookbook by Katie Workman and I saw this dish in her The Mom 100 Cookbook.  I didn't even bother looking at the recipe because the title and photo said it all.  So I winged it on the picture alone and it was total hit with the hubby and kids.  They requested it again so I ran out and bought some more corn before the sale ended.


5-6 slices bacon
2 handfuls of fresh baby spinach leaves 
1 bell pepper or sweet peppers chopped
1 red onion chopped
1 stalk scallion (white and green separated)
salt and black pepper
red chili flakes to taste
1-2 cloves garlic minced

Husk corn on the cob and cut kernels off cob.  Dice bacon and fry until cooked through, but not crispy.  Remove bacon and drain all bacon grease except for 2 Tbs.  Use the 2 Tbs of bacon grease to cook the rest of the dish.
Add onion, corn, peppers, garlic and whites of scallions. Season with salt, black pepper, and red pepper flakes.  Saute for 3-5 minutes until corn is crispy but cooked.  Finally add spinach and toss well until spinach starts to wilt (takes only a minute). Taste for seasoning and finish dish. Serve warm or hot and garnish it with green parts of scallions.  Enjoy.

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