July 18, 2026
URL: https://www.birdseye.com/recipes/sides-appetizers/pan-grilled-corn-herbed-tomatoes-and-mushrooms-3674
- Prep time 40 minutes
- Total time 40 minutes
- Servings 7
Ingredients
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2 cups Birds Eye® Sweet Kernel Corn
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3 slices bacon, cut into thin crosswise strips
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2 cups baby portobello mushrooms, cut into quarters
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1 tablespoon minced shallots
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1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, drained
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1/4 cup thinly sliced fresh basil
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1 tablespoon chopped fresh chives
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2 teaspoons chopped fresh parsley
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
Nutrition Information
87 calories, 12g carbs
Directions
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Step one
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.
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Step two
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.
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Step three
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.