Minutes Prep time: 40
Minutes Total time: 40
Servings: 7
Difficulty: easy
2 cups Birds Eye® Sweet Kernel Corn
3 slices bacon, cut into thin crosswise strips
2 cups baby portobello mushrooms, cut into quarters
1 tablespoon minced shallots
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
1/4 cup thinly sliced fresh basil
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 12 g | 4% |
| Cholesterol | 6 mg | 2% |
| Total Fat | 4 g | 6% |
| Iron | 1 mg | 6% |
| Calories | 87 kcal | 4% |
| Sodium | 282 mg | 12% |
| Protein | 3 g | 6% |
| Saturated Fat | 1 g | 6% |
| Sugars | 3 g | 0 |
| Vitamin C | 5 mg | 8% |
Heat large nonstick skillet over medium-high heat until hot. Add corn; cook and stir 3 to 5 minutes or until corn is lightly browned. Remove from skillet; set aside.
Place bacon in skillet. Cook 3 to 5 minutes or until crisp and brown, stirring often. Remove bacon; set aside. Add mushrooms and shallots to skillet; cook and stir 5 minutes or until shallots are transulcent.
Add drained tomatoes; cook 5 to 7 minutes more or until mushrooms soften, stirring occasionally. Stir in corn, bacon, basil, chives, parsley, salt and pepper to skillet; cook 1 to 2 minutes more or until hot.
Pan-Grilled Corn with Herbed Tomatoes and Mushrooms
