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Corn with Bacon & Mushrooms

Corn with Bacon & Mushrooms

This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast.


6 servings, about 2/3 cup each

Prep Time

25 minutes

Total Time

25 minutes


  • 2slices bacon
  • 1/2cup thinly sliced shallots
  • 3cups sliced mixed mushrooms, such as oyster, shiitake and/or baby bella
  • 4ears corn, kernels cut from cob
  • 1/4cup water
  • 1/4teaspoon salt
  • 1/4teaspoon 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.


To remove corn kernels from the cob, stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” (for sauces, soups or puddings), after cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. You’ll get about 1 cup fresh kernels from one large ear of corn.

Nutrition Facts

Per serving (recipe makes 6 servings, about 2/3 cup each)

Calories 100kcal
Carbohydrate Total 19g
Total Sugars 6g
Added Sugars 0g
Fiber 3g
Total Fat 2g
Saturated Fat 0g
Mono Saturated Fat 1g
Cholesterol 2mg
Sodium 162mg
Protein 4g
Potassium 367mg
Calcium 9mg
Folate 47mcg
Zinc 1mg
Vitamin B3 3mg

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