Easy dinner recipes: Three ideas for bacon lovers in 30 minutes or less

Bacon fanatic? You’ll love these ideas. And they come together in 30 minutes or less.

Steamed corn with clams and bacon: Just a handful of ingredients -- including corn, clams and bacon -- come together in a dish that’s pure magic. Fresh corn is steamed with clams in a bacon-rich wine broth for a quick-fix dinner. The recipe takes less than 30 minutes to prepare.

‘Spanglish’ BLT with fried egg and melted cheese: Take everything you love about a BLT and add a gloriously messy fried egg. And melted cheese. It’s how Thomas Keller dresses up this classic; start to finish, it’s ready in only 20 minutes.

Zucchini, corn and green chile (calabacitas): For those who’ve never heard of it before, calabacitas is a classic Southwestern blend of stewed vegetables. This colorful mix of zucchini, corn and green chile is simply flavored with bacon, onion, oregano and garlic, with a little fresh cilantro to round out the harmony. You can find the recipe below.

ZUCCHINI, CORN AND GREEN CHILE (CALABACITAS)

Total time: 25 minutes | Serves 6 to 8

1 1/2 pounds zucchini (about 5 medium)
2 tablespoons butter
2 slices bacon, cut crosswise in thin strips
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon dried oregano
1/2 to 1 cup chopped green chile
1 cup corn kernels (1 large or 2 medium ears)
Salt and pepper
2 tablespoons chopped cilantro

1. Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.

2. Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.

3. Add the corn kernels and heat through, about 2 minutes. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste, then remove from heat and stir in the chopped cilantro. Serve hot.

Each of 8 servings: 76 calories; 3 grams protein; 9 grams carbohydrates; 2 grams fiber; 4 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 183 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter