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    Corn With Bacon & Mushrooms

    This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast.

    Ingredients

    • 2 slices bacon
    • 1/2 cup shallots, thinly sliced
    • 3 cups mixed mushrooms, sliced, such as oyster, shiitake and/or baby bella
    • 4 ears corn, kernels cut from cob (see Tip)
    • 1/4 cup water
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper

    Instructions

    Step 1
    Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.
    Step 2
    Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and cook until the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.

    Tips

    Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

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