Bacon and Corn Skillet
Need a gluten free and dairy free side dish? Bacon and Corn Skillet could be a tremendous recipe to try. One serving contains 154 calories, 5g of protein, and 8g of fat. For 56 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 10. Plenty of people made this recipe, and 133 would say it hit the spot. If you have bacon, green bell pepper, fresh sage, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Diethood. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Skillet Corn Bread With Fresh Cut Corn And Bacon, Country Skillet Bacon Corn Bread, and Corn Bacon Blueberry Skillet Cake.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
8 bacon slices
2 bags (16-ounces each) frozen sweet corn kernels (you can also use 2 15-ounce-cans of low-sodium sweet corn)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 green bell pepper, diced
salt and fresh ground pepper, to taste
3 large shallots, diced
Equipment:
frying pan
Cooking instruction summary:
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.Serve.
Step by step:
1. Place bacon slices in a large skillet; cook over medium-high heat to a desired crispness.
2. Remove bacon from skillet, reserving 3 tablespoons bacon drippings in the skillet. Crumble bacon and set aside.
3. 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.
4. Remove from skillet and taste for seasoning; adjust accordingly.
5. Transfer to a serving plate.
6. Serve.
Nutrition Information:
covered percent of daily need
