Corn with Bacon & Mushroom
Good combination.
Yield
6 servingsPrep
10 minCook
12Ready
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
|
|
| ½ | cup |
shallots
thinly sliced |
*
|
| 3 | cups |
mushrooms
mixed, such as oyster, shiitake and/or baby bella |
*
|
| 4 | each |
corn
kernels cut from cob |
*
|
| ¼ | cup |
water
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
|
|
| 118 | ml |
shallots
thinly sliced |
*
|
| 7.1E+2 | ml |
mushrooms
mixed, such as oyster, shiitake and/or baby bella |
*
|
| 4 | each |
corn
kernels cut from cob |
*
|
| 59 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
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.
