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Pan-Grilled Corn with Herbed Tomatoes and Mushrooms

Yield 7 servings (1/2 cup each)


  • 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 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

How to Make It

  1. Hands On: 40 minutes
    Total: 40 minutes

    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.