Corn w/ Bacon/ Mushrooms & Coconut Corn

Corn with Bacon & Mushrooms 2 slices bacon 1/2 cup thinly sliced shallots 3 cups sliced mixed mushrooms, such as oyster, shiitake and/or baby bella 4 ears corn, kernels cut from cob (see Tip) 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper

1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop. 2. Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and coo****il the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper. Coconut Creamed Corn

4 ears corn, kernels cut from cob (see Tip) 1 cup “lite” coconut milk 1/4 teaspoon salt 2 tablespoons chopped fresh cilantro 1 tablespoon lime juice 1/4 teaspoon crushed red pepper (optional)

Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.