Skillet Corn
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 slice bacon
- 473.18 ml fresh whole kernel corn or 473.18 ml frozen whole kernel corn
- 236.59 ml frozen shelled sweet soybeans (edamame)
- 236.59 ml grape tomatoes or 236.59 ml cherry tomatoes, halved
- 1 red onion, thinly sliced
- 29.58 ml snipped fresh cilantro
- 1 small fresh jalapeno pepper, seeded and finely chopped
- 14.79 ml olive oil
- 2.46 ml finely shredded lime peel
- 14.79 ml lime juice
- 2 garlic cloves, minced
- 1.23 ml ground cumin
- 0.61 ml chili powder
directions
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon, reserving 2 tablespoons of the drippings in the skillet (discard the remaining drippings). Drain bacon on paper towels. Crumble bacon; set aside. Add corn and soybeans to the reserved drippings in skillet; cook and stir for 3 to 4 minutes or just until vegetables are crisp-tender.
- In a large bowl, stir together crumbled bacon, corn-soybean mixture, tomatoes, red onion, cilantro, and chile pepper.
- For dressing, in a small screw-top jar, combine oil, lime peel, lime juice, garlic, cumin, chili powder, and 1/8 teaspoon salt. Cover and shake well to mix. Pour dressing over corn mixture; toss gently to coat.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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