Corn with Bacon and Mushrooms

Right from the Market to your home, this simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast. What a quick and easy recipe for Labor Day brunch.  River Valley Ranch has your selection of mushrooms.  Ask for their pick along with other cooking with mushrooms ideas. Ingredients:

2 slice(s) bacon

1/2 cup(s) thinly sliced shallots

3 cup(s) sliced mixed mushrooms, such as oyster, shiitake, and/or baby bella

4 ear(s) corn kernels cut from cob

1/4 cup(s) water

1/4 teaspoon(s) salt

1/4 teaspoon(s) freshly ground pepper


1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.

2. 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.