Total Time
Prep 5 mins
Cook 15 mins

I am always on the lookout for those quick and easy side dishes to serve during the week. This is a great recipe for those of us who have full time job, then go home to our second job....cheif cook and bottle washer. Great for all those students out there also!!!!

Ingredients Nutrition

  • 6 slice bacon, diced
  • 127.57 g jarsliced mushrooms, drained
  • 29.58 ml finely chopped onions
  • 2 (680.38 g) can mexicorn, drained (corn mixed with sweet peppers)
  • 177.44 ml grated cheddar cheese


  1. Fry the bacon in skillet until almost crisp, then drain off drippings.
  2. Add the mushrooms, onion and saute until onions are tender.
  3. Add the corn and heat through completely.
  4. Turn heat to very low, sprinkle cheese on top, and heat until cheese is melted (do not stir).
  5. The cheese will only take a couple of minutes to melt.
Most Helpful

Great side dish with enchiladas. Very simple and very tasty. The only thing I did differently was to use fresh mushrooms just because I had a few leftovers. Thanks, Jellyqueen.

lazyme September 23, 2006

This is a great side dish. I have fixed it several times. We love it! Thanks!!

Dianne03 June 18, 2005

This was very easy and very good. I took it to a potluck dinner last night and it was a big hit. It's almost like a macaroni and cheese type dish, like a comfort food. I will make this again. Thanks for posting!

Mindy2 January 14, 2005