We all have fond memories of eating corn on the cob at picnics and grill-outs. It’s a favorite for everyone, especially during the summer months when corn is available fresh. When selecting sweet corn, look for husks with a green coloring and pale-tinted silk. To check freshness, pull the top of the husk away from the ear and look for evenly spaced, tight rows and slightly plump kernels. After buying, wrap unhusked ears in a plastic bag and refrigerate until preparation time. As corn ages, it tends to lose its sweet taste and nutrients; therefore, corn should be cooked and eaten soon after picking. Try out a new recipe: this simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast!
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
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.
Val's Notes; I have an Omlet that I would like to try this recipe as a side dish with, using Turkey Bacon.