Sauteed Corn, Spinach, Bacon, and Scallions

Sauteed Corn

School is now is session!  Three days mimicked ten days.  Schedule changes, reading the handbook, going over rules and regulations made for boredom.  I did treat my classes Friday with these Fudgy Rocky Road Bars.  They got rave reviews and some of my new students tried them out on their families and friends this weekend.  That’s success!  I will keep you posted about my classes, but so far so good.

Last night I tried this side dish that I have had bookmarked all summer from Katie Workman The M0m 100 Cookbook.  It’s a great way to use the fresh corn that is so plentiful now.  The dish is packed with flavor.  I’m talking bacon, red pepper, shallots, spinach and corn.  It will be a great addition to any entre, but you know what I think it would be perfect to stand alone.  Just eat the whole bowlful with nothing else.  Heaven.

Sauteed corn with Bacon

There was just a little over a cup leftover that I heated in the microwave for lunch and then added a small fresh tomato just picked from my plant on my deck.  Oh, my gosh.  It was so good!  Slip in some other vegetables if spinach is not your thing, but that’s my favorite part.  Enjoy the last part of your summer.

Sautéed Corn, spinach, Bacon, and Scallions changed a little from Katie Workman 

Yield:  4 servings


  • 4 slices  bacon, cut into 1 inch pieces
  • 1 tablespoon butter
  • 1 shallot, minced
  • 3 cups fresh or frozen corn kernels ( about 4 ears)
  • 1/2 cup chopped red pepper
  • pinch of red pepper flakes (optional)
  • salt and pepper
  • 2-3 scallion green and white parts sliced
  • 4 cups spinach leaves


  1. Cook bacon in a large skillet.  Drain on paper towel.
  2. Discard all but about a teaspoon of the bacon fat.
  3. Over medium heat add butter and melt.
  4. Add shallot, chopped red pepper, scallions.  Season with salt and pepper.  Add red pepper flakes if you choose.
  5. Cook until tender 2-3 minutes.
  6. Add corn.  Cook for about 5 minutes.  Stir often.
  7. Add crumbled bacon along with spinach 2 cups at the time.
  8. Stir until spinach leaves have wilted about 1 minute.


Filed under side dish

39 responses to “Sauteed Corn, Spinach, Bacon, and Scallions

  1. donte

    i learned that this by its self is not bad at all
    donte 3rd

  2. Tristen

    I learned that all of the ingredients makes it full of flavor.

  3. Tanisha 3rd period

    I didn’t know you can make corn with so many ingridinates.

  4. Tayler 3rd

    what is shallot?

  5. cheyanne 3rd period

    i learned thats it is not that hard to make and it cooks fast

  6. Jada 3rd

    I’ve learned that you discard the bacon and leave the fat.

  7. Jade Biangasso

    If you don’t like spinach you can substitute it with other vegetables.

  8. Katie 3rd

    I learned that you discard most of the bacon fat.

  9. macey 3rd p

    Just eat the whole bowlful with nothing else is good for the whole meal.

  10. mimi 3rd

    can you use mexican corn instead of off the cob?

  11. Lauren 3rd pd.

    Sauteed Corn, Spinach, Bacon, and Scallions is packed with different types of flavor

  12. Sheyla 3rd period

    i learned that it has bacon in it.

  13. Skyler Wilson 3rd

    Using bacon fat is a good idea.

  14. Alana 3rd period

    You can substitute in any vegetable if you don’t like spinach.

  15. Anthony 3rd period

    All but a teaspoon of bacon fat has to be thrown out.

  16. Alexyis 3rd

    Everything but a teaspoon of bacon fat has to be thrown out.

  17. imani 3rd

    i didnt know you have to drain bacon

  18. candace 3rd

    make sure the spinach is wilted

  19. Peter 4th

    Stir until spinach leaves have wilted

  20. Discard all but about a teaspoon of the bacon fat.

  21. brielle 4th period

    It doesnt take long to make

  22. peyton 4th

    only use a teaspoon of bacon fat

  23. Evan 4th

    I didn’t know you could use bacon fat as added flavor.

  24. I learned adding ingredients to leftovers will some times make the dish better

  25. taylor 4th

    i didnt know you could sautee corn

  26. michael 4th period

    i learned that vegetables can tast like bacon and be healthy

  27. Tyree

    Bacon fat adds moisture to it

  28. sederia 4th

    i learned that this only takes about 15 mins to cook.

  29. zoey 4th

    you always have to cook the meat first

  30. Baylee 4th period

    I learned that you can substitute a different vegetable for spinach.

  31. mikell lands-davis

    i did not know you had to use that much bacon

  32. Madison

    I learned that using leftover bacon fat to saulte the vegtables will help enhance there flavor.

  33. Dejai 4th period

    I learned that when shallots and scallions are done cooking they will be tender.

  34. Amber

    I learned that after the spinach leaves have wilted a little bit it’s close to being done

  35. Bryana 4rd

    I learned that you have to make sure you don’t over cook the spianch.

  36. lilly 4th period

    you have to cook the bacon in a large pan and drain them

  37. brielle 4th period

    I learned that you stir the spinach until it is wilted.

  38. Tabitha 1st period

    you have to add a tablespoon of bacon fat

  39. gabi 4th

    I learned you could add bacon in it.

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