4 slices bacon, cut into 1-inch strips
1 tablespoon unsalted butter
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1 shallot, minced
3 cups fresh or frozen corn kernels (from about 4 ears corn)
½ cup chopped red bell pepper (optional)
Pinch of red pepper flakes (optional)
Kosher or coarse salt and freshly ground black pepper
2-3 scallions, both white and light green parts, sliced
4 cups baby spinach leaves
Cook the bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4-6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 teaspoon of the fat from the skillet.
Add the butter to the skillet and melt over medium heat. Add the shallot and cook, stirring occasionally, until tender, about 2 minutes. Add the corn and the red bell pepper and red pepper flakes, if using. Season with salt and black pepper to taste. Cook, stirring often, until the corn is tender, about 5 minutes. Crumble the bacon and add it along with the scallions and the spinach, 2 cups at a time. Stir until the spinach leaves have wilted and combined with the corn, about 1 minute.
Cook's notes: You'll want to try this in peak corn months, after you've had your fill of plain steamed ears of corn and are looking for a side dish with a little more something something. If you're in need of a vegetarian side, leave out the bacon.
"The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket" by Katie Workman (Workman, 2012)