Elevate your side dish game with my Cast Iron Corn, Bacon and Green Onion Salad!
Being a Midwestern we have plenty of corn options. It is a staple side dish, whether it’s sweet, creamed, steamed or on the cob. My Cast Iron Corn, Bacon and Green Onion Salad takes dinner to a new level, adding the crispiness of bacon with the sweetness of corn, finished off with some fresh green onions. A few red pepper flakes gives it a nice bite, but not too spicy. Serve with chicken, pork, steak or whatever main dish you are serving, and you have leftovers for lunch (if you are lucky!)
New side dish - Cast Iron Corn, Bacon and Green Onion Salad! Recipe on bakesinslippers.com #sidedish #dinner… Click To Tweet
Cast Iron Corn, Bacon and Green Onion Salad
Author: Bakes in Slippers
This recipe makes enough for 2-3 people, double if needed.
Ingredients
- 2 slices of thick cut bacon cut into half inch chunks (I used peppered)
- 1 16 oz can of sweet kernel corn, drained
- 2-3 green onions, diced
- 1 tsp red pepper flakes
- salt and pepper to taste
Instructions
- Heat a cast iron skillet on medium high heat.
- Add bacon to hot skillet and cook until browned.
- Remove from pan and leave a little of the bacon grease.
- Put skillet back on stove and add corn, stirring to heat through.
- Turn heat down to medium, adding bacon and green onions.
- Stir in red pepper flakes.
- Cook for another 3 minutes or until hot.
- Serve immediately, adding more green onions if desired.
- Salt and pepper to taste.
- Leftovers can be refrigerated and kept for two more days.
- Freeze leftovers for one month.
This looks like the perfect side dish to me! I’m a sucker for sweet corn, and everything tastes better with bacon.
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Thanks so much!
This looks amazing and so simple! I love it
Thank you Ashleigh!