Corn with Bacon & Mushroom

This is a side dish that knows how to make the most of a single skillet. Start by crisping bacon, then use a spoonful of its rendered fat to cook everything else, so smoky, savory flavor runs through the whole pan.

Shallots soften first, sweet and gentle, then a mix of mushrooms, oyster, shiitake, baby bella, go in and cook until they release their juices. Using a blend rather than one kind gives you layers of earthy, woodsy flavor.

Fresh corn cut straight from the cob is the heart of it. A splash of water and a few minutes of heat steam-sauté the kernels until tender-crisp, keeping their pop and sweetness rather than cooking them to mush.

The crisp bacon goes back in off the heat, so it stays crunchy against the juicy corn and mushrooms. It’s a quick, late-summer side that’s especially good next to grilled meats.

Pro Tips

• Use fresh corn at its summer peak; the natural sweetness makes the dish.
• Don’t crowd the mushrooms; give them room so they brown and release water instead of steaming.
• Stir the bacon back in off the heat so it keeps its crunch.
• Cook the corn just to tender-crisp; a few minutes is plenty.

Variations

• Stir in fresh thyme, chives or a squeeze of lime at the end.
• Add a diced jalapeno or a pinch of smoked paprika for heat.
• Finish with crumbled goat cheese or a knob of butter for richness.