Skillet Corn

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.