2 slices bacon, cooked and crumbled
½ cup shallots, chopped or in thin slices
8 oz. package baby bella mushrooms, sliced
4 ears sweet corn, cut from cob
¼ cup water
salt & pepper to taste
Sauté bacon until crisp. Crumble and set aside.
In same skillet, with about 1 Tblsp. reserved bacon drippings, stir and sauté shallots until soft.
Add mushrooms, stirring, until they are hot and tender.
Add corn and water. Cook until corn is tender, about 5 minutes.
Stir in bacon bits and season with salt and pepper.
Great way to freshen up and use last night’s leftover corn on the cob!
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