Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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




Ingredient Checklist


Instructions Checklist
  • 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.


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

2/3 cup
95 calories; protein 4.3g; carbohydrates 18.1g; dietary fiber 2.2g; sugars 5.5g; fat 2g; saturated fat 0.5g; cholesterol 2.3mg; vitamin a iu 302.4IU; vitamin c 6.1mg; folate 43.5mcg; calcium 8.6mg; iron 0.8mg; magnesium 34.2mg; potassium 356.4mg; sodium 149.3mg; thiamin 0.2mg.

1 starch, 1/2 fat