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Corn with Mushrooms and Bacon

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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