Bacon and Corn Skillet Recipe – Easy and seriously delicious side dish with crispy bacon and deliciously seasoned corn with sage and shallots.
Or as we call it: THEEEE side dish that completes our [my mom’s] Christmas dinner.
Thank you, Iowa Corn, for sponsoring this post! All opinions are 100% my own.
Happy Happy Sunday, my friends! How in the world are you? How’s that Christmas shopping list doing? Are you checking off anything? For your sake, I sure do hope so!
It’s so hard to shop for people. I’m thinking about getting candles for everyone on my list. That will knock ’em all out. Besides, I’ve been too busy watching DJ Tanner on the Hallmark Channel… Apparently, her real name is Candace, but to me, she will always be DJ. ♥
So. Are you seeing this wonderful gold and red amazingness sitting on my plate? THIS, my dear friends, is about to become your family’s favorite side dish recipe. I mean glory be, bacon speaks to my soul. Honestly. It’s so amazing.
I KNOW about the bacon-related-cancer-study-research. I know. BUT, they’ve also claimed that spinach causes cancer… Spinach! Ugh. I’m stickin’ to the in-moderation theory for as long as I can.
The inspiration for this Bacon and Corn Skillet Recipe actually comes from two places; Iowa Corn AND my Mom, because we can’t have dinner at her house without it.
I recently traveled to Iowa for the Iowa CornQuest blogger tour, to learn more about farming corn and all the different processes that are used to produce corn. This tour was one of my absolute favorites because, for me, it was a great learning experience and it opened up my eyes to things that I honestly never thought about, at all. I also met a few farmers, their families, and learned about all the hard work that they put into their family business. If you have a minute, definitely check out my post.
While we were there, we wined and dined, and had a chance to try all sorts of wonderful corn dishes. In exchange, they challenged us to share a favorite corn recipe with our readers, which was not a challenge at all because I do love love love corn! And bacon. I said it. I LOVE bacon!
HOW TO MAKE BACON AND CORN SKILLET
While I realize that fresh sweet corn is hard to come by in December, pick up the frozen stuff. It’s the same thing. Frozen corn is just as nutritious and fresh because, it is frozen within hours of picking. By the way? That goes for all frozen vegetables and fruits.
Don’t feel like going the frozen route? Pick up a couple of [low sodium sweet corn] cans, rinse them well and enjoy.
Another thing! And this is vital to the success of this dish, and your lifelong happiness and well-being; USE shallots, not onions. USE sage, but you can also use rosemary instead. Or thyme. Better yet, use any herbs that you have on hand, but make sure they are FRESH.
This is so darn scrumptious for your face. Perfect for Holiday dinners, as well as weeknight meals. Easy to pull together, quick, and family approved.
…and then there’s that bottle of white wine. Sip it up!
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- 8 bacon slices
- 3 large shallots , diced
- 1 green bell pepper , diced
- salt and fresh ground pepper , to taste
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 2 bags (16-ounces each) frozen sweet corn kernels (you can also use 2 15-ounce-cans of low-sodium sweet corn)
- Place bacon slices in a large skillet; cook over medium-high heat to a desired crispness.
- Remove bacon from skillet, reserving 3 tablespoons bacon drippings in the skillet. Crumble bacon and set aside.
- Add diced shallots and peppers to the skillet.
- Season with salt and pepper; stir in sage and parsley and cook for 6 to 7 minutes, or until tender.
- Stir in corn and continue to cook for 8 minutes, or until heated through and tender.
- Remove from skillet and taste for seasoning; adjust accordingly.
- Transfer to a serving plate.
WW SmartPoints: 3
TOOLS USED IN RECIPE:
I’M IN THE MOOD FOR…
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