This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast. Source: EatingWell Magazine, July/August 2008

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

95 calories; 2 g total fat; 2 mg cholesterol; 149 mg sodium. 18.1 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/01/2013
Really great flavors Great recipe but I used what I had on hand morel mushrooms and corn off the cob as on the recipe but a little more bacon sea salt and more pepper turned out great! I had no idea the paring of these early summer delicacy's would be so good! Read More
Rating: 5 stars
09/23/2012
Flavorful & filling! Loved this for breakfast with scrambled eggs. Used kosher salt & white pepper & the dish was so flavorful! Read More
Rating: 3 stars
06/24/2012
Good side This is good and easy to make but needs more flavor. Maybe more shallots. I only used cremini mushrooms cuz that's what Von's had. I used frozen corn and no water. Pros: Nice combination of ingredients Cons: needs more flavor Read More
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