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
- 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
- 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.