Corn, Green Beans and Bacon
A favorite summer side dish
35 minutes
I adapted this recipe from Everyday Foods magazine many years ago. The original recipe had more bacon and no green beans. One or two pieces of bacon can add a lot of flavor, and the green beans let me get a serving of vegetables in a delicious dish. The amounts of all the ingredients are completely flexible. Use whatever you have, and change it to suit your tastes.
Adapted From:
Everyday Food Magazine
This recipe is easily doubled, but you might want to cook the green beans and corn separately and combine them at the end. I have even cooked the green beans in water and added them at the end. The corn stripper that I love from OXO does not seem to be available anymore. Amazon has a product from Norpro that looks similar. (Norpro 5399 Corn Stripper). If you don’t have a corn stripper you can use a chef’s knife. Doing it inside a large bowl helps contain flying kernels. I always use more green beans than I call for here, but I love green beans. Most people prefer to have them just be an accent to the corn.
Ingredients
Directions
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Gather and prep ingredients.
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Cut the kernels off the cob. See note.
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Cook bacon in a large skillet over medium heat, stirring occasionally. When it is browned to the way you like it, remove bacon to paper towel lined plate.
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If there is a lot of fat in the pan, soak some it up with a paper towel to discard. I like to have a thin layer of fat on the pan, about 1 tablespoon. Keep or remove as much as you like.
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Add green beans to the pan and saute for about 4 minutes.
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Add corn kernels, salt, black pepper, and red pepper flakes to the pan. Cook about 4 minutes, stirring occasionally, until corn and green beans are tender and slightly charred.
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Add sliced scallions and cooked bacon and stir to combine. Cook for another 1-2 minutes.
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Season with more salt and pepper to taste. Serve.
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Leftovers are best reheated in a skillet.
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