Sweet Corn Hash

4 ears of fresh sweet corn, shucked/cut off the cob
1/2 lb bacon, small diced
1 shallot, minced
2 cloves garlic, minced
1 red onion, small diced
1 cup, tightly packed spinach
kosher salt and fresh cracked black pepper
1/2 Tbsp butter

Blanch the corn kernels in simmering salted water for 10 minutes. Drain.

In a saute pan over medium heat cook the bacon in the butter until some the fat renders. Add the shallot, garlic and onion and saute for 4 minutes. Add the corn and spinach and toss until the spinach is wilted. Season with salt and pepper. Serve hot with crab ravioli, pork chops, chicken, fish, anything you like.