Corn with Bacon & Mushrooms

http://www.eatingwell.com/recipes/corn_with_bacon_mushrooms.html

From EatingWell:  July/August 2008

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

6 servings, about 2/3 cup each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 2 slices bacon
• 1/2 cup thinly sliced shallots
• 3 cups sliced mixed mushrooms, 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

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.
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.

Nutrition

Per serving : 99 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 2 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 3 g Fiber; 162 mg Sodium; 367 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat

Tips & Notes

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