Corn with Bacon & Chanterelles

By Danae Meyn

Makes 2-3 servings.


  • 1-1/2 slices bacon
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 2 cups sliced chanterelles
  • 2 ears corn with kernels cut from the cob
  • 1/8 cup water
  • salt and pepper to taste


  1. Cook the bacon until crisp. Chop and set aside.
  2. Add the shallots to the bacon fat and cook, stirring until softened, about 2 minutes.
  3. Add mushrooms and cook, stirring until they release their juices (about 3-4 minutes).
  4. Add corn kernels and the water and cook until tender-crisp (about 4-5 minutes).
  5. Remove from heat. Stir in chopped bacon and season with salt and pepper.

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