Skillet Corn

Quick and easy side dish from Diabetic Living.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 4  slices bacon
• 2  cups  fresh whole kernel corn or 2  cups frozen whole kernel corn
• 1  cup  frozen shelled sweet soybeans (edamame)
• 1  cup grape tomatoes or 1  cup cherry tomatoes, halved
• 1⁄2 red onion, thinly sliced
• 2  tablespoons  snipped fresh cilantro
• 1  small  fresh  jalapeno pepper, seeded and finely chopped
• 1  tablespoon olive oil
• 1⁄2 teaspoon  finely shredded lime peel
• 1  tablespoon lime juice
• 2  garlic cloves, minced
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon chili powder

Directions

1. 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.
2. In a large bowl, stir together crumbled bacon, corn-soybean mixture, tomatoes, red onion, cilantro, and chile pepper.
3. 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.