Prep Time: 20 minutes
Cook Time: 12 minutes
Make Again: Yes
Recipe Source: Everyday Food (September 2003)
(See my index of EF favorite recipes here.)
This is one of my favorite summer recipes, using up the great corn and green beans that I can get at the farmer's market weekly. It is simple and highly flavored. Prep time would be a lot quicker with frozen corn and green beans, and this would probably still be good. But I save this recipe for the summer and fresh produce.
I have modified this recipe as follows, to make a little lighter and healthier. I don't love green beans on their own, but adding them into this combo is delicious. It lets me get a serving of veggies with this side dish.
You could saute the beans instead of cooking in boiling water, and save dirtying a pot, but it takes longer for them to cook, and timing becomes more of an issue, so I prefer starting them separately.
Sautéed Corn, Green Beans, Bacon, and Scallions (my version)
4 slices bacon, cut into 1-inch strips
3 cups corn kernels (best if cut off of fresh corn cobs)
12 oz green beans, trimmed and cut into 1" lengths
Coarse salt and ground black pepper
Pinch crushed red pepper
3 sliced scallions
1. Heat 1 quart of water over high heat to bring to a boil. When boiling, add 1 teaspoon of salt, and the green beans. When just tender, drain beans.
2. Meanwhile, cook strips in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. When crisp, remove with slotted spoon and drain on paper towels. Remove all fat, and add back 1 - 1 1/2 tablespoons of bacon fat.
3. Add corn kernels; season with coarse salt, ground black pepper, and a pinch or two of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in 2 to 3 thinly sliced scallions, green beans and bacon. Serve immediately.