Skip to main content

View Recipe

PAN-GRILLED CORN WITH HERBED TOMATOES AND MUSHROOMS


Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 7

INGREDIENTS
  • 2 cups frozen whole 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

DIRECTIONS

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.