Skillet Corn

Name: Skillet Corn
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; 12 red onion, thinly sliced; 2 tablespoons snipped fresh cilantro; 1 small fresh jalapeno pepper, seeded and finely chopped; 1 tablespoon olive oil; 12 teaspoon finely shredded lime peel; 1 tablespoon lime juice; 2 garlic cloves, minced; 14 teaspoon ground cumin; 18 teaspoon chili powder

13 ingredients

9 steps

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
12 red onion, thinly sliced
2 tablespoons snipped fresh cilantro
1 small fresh jalapeno pepper, seeded and finely chopped
1 tablespoon olive oil
12 teaspoon finely shredded lime peel
1 tablespoon lime juice
2 garlic cloves, minced
14 teaspoon ground cumin
18 teaspoon chili powder

Directions

1

In a large skillet, cook bacon over medium heat until crisp.
2

Using a slotted spoon, remove bacon, reserving 2 tablespoons of the drippings in the skillet (discard the remaining drippings).
3

Drain bacon on paper towels.
4

Crumble bacon; set aside.
5

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.
6

In a large bowl, stir together crumbled bacon, corn-soybean mixture, tomatoes, red onion, cilantro, and chile pepper.
7

For dressing, in a small screw-top jar, combine oil, lime peel, lime juice, garlic, cumin, chili powder, and 1/8 teaspoon salt.
8

Cover and shake well to mix.
9

Pour dressing over corn mixture; toss gently to coat.