Creamy Spinach & Bacon Risotto-Style Corn

Ingredients

• •4 cups corn, fresh or frozen kernels
• •6 strips bacon, chopped
• •2 cups spinach, roughly chopped
• •1/2 cup heavy cream
• •3/4 cup chicken broth (gluten-free)
• •1/2 cup parmesan, finely grated
• •2 tbsp butter
• •1/4 tsp red chili flakes

Directions

1. 1Cook bacon in a large skillet over medium-high heat until crispy, about 6 minutes.
2. 2Remove bacon; leave 1 tbsp drippings in pan and add butter.
3. 3Add corn kernels; sauté 5 minutes until golden and slightly charred.
4. 4Pour in chicken broth and heavy cream; simmer 6 minutes stirring often.
5. 5Stir in spinach and red chili flakes; cook 2 minutes until wilted.
6. 6Top with crispy bacon and parmesan; season with salt and pepper.

💡 Cook bacon crisp and reserve some rendered fat for the corn; adding spinach only at the end keeps its colour from disappearing into the creamy skillet.

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