Stir-Fried Summer Corn, Bacon, AND Broccoli RABE
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A quick stir-fry featuring sweet summer corn, crispy bacon, and charred broccoli rabe. The natural sugars in the corn caramelize in the wok for extra sweetness.
Ingredients
- 29.6 ml vegetable oil
- 1 bunch broccoli rabe
- 4 thick-cut bacon diced
- 44.4 ml butter
- 4 sweet corn kernels cut from the cobs
- kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.5 mg
- Iron: 0.63 mg
- Magnesium: 25.7 mg
- Phosphorus: 98.7 mg
- Potassium: 300 mg
- Zinc: 0.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 1 bunch broccoli rabe
- 44.4 ml butter
- kosher salt
- freshly ground black pepper
Prepare
- Dice 4 thick-cut bacon
- 4 sweet corn, kernels cut from the cobs
Let's Cook
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Step 1.
Heat the vegetable oil in a wok over high heat until shimmering.
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Step 2.
Add the broccoli rabe and cook, stirring occasionally, until the greens soften and develop slight char marks, about 5 minutes. Remove the broccoli rabe from the wok and set aside.
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Step 3.
Wipe the wok clean with a paper towel (careful of the hot surface) or use a separate wok. Place over high heat and add the diced bacon. Cook, stirring occasionally, until crisp, 3 to 4 minutes.
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Step 4.
Using a slotted spoon, transfer the bacon to a plate, leaving the rendered fat in the wok.
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Step 5.
Add the butter and corn kernels to the wok with the bacon drippings. Cook over high heat, stirring occasionally, until the kernels are just turning golden brown in spots, 3 to 4 minutes.
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Step 6.
Return the reserved broccoli rabe and bacon to the wok. Toss everything together to combine and heat through, about 1 minute. Season with salt and pepper to taste, then serve immediately.