This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast.
| Prep Time: | 25 minutes |
| Ready in: | 25 minutes |
| Yield: | 6 servings, about 2/3 cup each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe 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.
Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 99 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 19 g | Dietary Fiber: | 3 g | Cholesterol: | 2 mg | |||
| Fat: | 2 g | Sodium: | 162 mg | Saturated Fat: | 0 g | |||
| Protein: | 4 g | Potassium: | 367 mg | Monounsaturated Fat: | 1 g | |||
| Exchanges: | 1 starch, 1/2 fat | |||||||
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Corn with Bacon & Mushrooms
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