Corn with Bacon & Mushrooms

From EatingWell: July/August 2008 — Subscribe Now!

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

Nutrition Profile

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

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

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