Confetti Corn with Spinach and Bacon
Sizzled in a skillet, this Confetti Corn with Spinach and Bacon is a one pot dish that you will love. I serve it year round with meats like grilled chicken and pork tenderloin. Also any leftovers are delicious thrown on top of a green salad.
What’s not to love when you start with bacon in a skillet? The smokiness of the bacon infuses such flavor into the corn and veggies! And then, when you top it off with a handful of parmesan, you know it’s gonna be good!
You can either use fresh corn cut off the cob or frozen corn kernels. A minced jalapeno pepper is in the recipe ingredients, but you can easily skip that if desired. I like a bit of heat, so I use the jalapeno pepper in addition to a good shake of my fave hot sauce! Can’t get enough of that Yellowbird Jalapeno Condiment! If you aren’t a spinach fan (many kids – and my husband – aren’t), the spinach is not too detectable! It is stirred in at the end of cooking, so feel free to use as much or as little of what the recipe calls for.
This Confetti Corn with Spinach and Bacon is a breeze to throw together. After crisping the bacon and chopping the veggies, the total cook time is only about 15 minutes. Easy and quick!
Confetti Corn with Spinach and Bacon
Ingredients
- 5 slices bacon
- 1 Tbsp butter
- 1/4 cup red onion chopped
- 3-3 1/2 cups corn kernels fresh or frozen
- 1 red bell pepper chopped
- 1 jalapeno minced
- 4 green onions sliced, save a handful for garnish
- 2 cups fresh spinach leaves torn in small pieces
- 1/4-1/2 tsp red pepper flakes
- garlic salt and fresh ground pepper to taste
- 1/4 cup freshly grated parmesan cheese
Instructions
- Cook bacon in large skillet over medium heat. When crispy, remove from pan and place on paper towels. Cool, then crumble into pieces. Drain off all but 1 tablespoon of the bacon fat from the skillet.
- Add butter to the skillet and saute the red onion for a minute or two over medium heat. Then add the corn, red bell pepper, jalapeno, and red pepper flakes. Season with garlic salt and black pepper while cooking.
- Cook, stirring often, until corn is tender, about 7-10 minutes. Add a splash of chicken broth (or water) if you see the corn mixture getting too dry or sticking to the pan while cooking.
- Stir in the spinach and all but one handful of the green onions. Stir for a minute or so, until the spinach leaves wilt down a bit.
- Top the corn mixture with the crumbled bacon, the parmesan cheese, and the rest of the green onions. Serve with your favorite hot sauce, if desired. Enjoy!