Corn, Bacon and Brussels Sprouts Sauté

Corn, Bacon and Brussels Sprouts Saute

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15 minutes
15 minutes
30 minutes
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4 servings

What You Need

  • 1 tbsp vegetable oil
  • 4 slices bacon, chopped
  • 1 lb Brussels sprouts, halved
  • 2 cobs Dandy® Sweet Corn, kernels removed
  • 2 shallots, chopped
  • 1 tbsp finely chopped fresh thyme
  • 1/4 tsp each salt and pepper
  • 1/3 cup sodium-reduced chicken broth
  • 2 tbsp maple syrup
  • 4 tsp balsamic vinegar
  • 1 tbsp brown sugar

Make It

  1. Heat oil in large skillet set over medium-high heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in Brussels sprouts, Dandy Sweet Corn kernels, shallots, thyme, salt and pepper. Cook, stirring often, for 6 to 8 minutes or until Brussels sprouts start to brown.
  1. Stir in broth, maple syrup, balsamic vinegar and sugar. Cook, stirring frequently, for 3 to 5 minutes or until sprouts are tender, and liquid is reduced to a syrupy glaze.


  • For a festive garnish, sprinkle with 2 tbsp each dried cranberries and chopped toasted pecans.
  • For holiday spice, add 1/2 tsp pumpkin pie spice when sautéeing the Brussels sprouts.