Confetti Corn with Spinach and Bacon
One skillet and you are done! Crisp corn sauteed up with colorful veggies and bacon, topped with parmesan cheese.
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!