Pan Grilled Corn with Herbed Tomatoes and Mushrooms

With summer coming to a close, it’s time to start jam-packing your meals with the last of the “summery” ingredients. In my mind, nothing screams “summer” like simple recipes that call for lots of fruits and vegetables. Delicious, flavorful and healthy meals don’t have to be complicated or fussy; this recipe for Pan Grilled Corn with Herbed Tomatoes and Mushrooms is a perfect example of how a simple combination of produce and herbs can result in an amazing combination of flavors.

Mushrooms and tomatoes have a history of going together—think bolognese sauces, lasagnas, and portobello burgers—and this pan grilled corn proves that the mushroom-tomato pairing continues to be a winning one. The portobellos and the corn are the most heavily used ingredients in this recipe, but it’s the mushrooms that really get a chance to shine. And you can feel good about tomato recipes that feature portobellos; these mushrooms are low in sodium, saturated fat and cholesterol. And while there’s bacon in the dish, the portobellos are what will give you the feeling of eating a protein-packed, filling meal since the recipe calls for much more mushrooms than bacon.

So the next time you’re craving something summery, even if the weather is getting chilly, try out this recipe. It works perfectly as a side dish to grilled chicken, steak or pork, but the meatiness of the portobellos and the bacon allows it to function just as easily as a light lunch or dinner. Enjoy!

Ingredients

• 2 cups frozen whole kernel corn
• 3 slices bacon, cut into thin crosswise strips
• 2 cups baby portobello mushrooms, cut into quarters
• 1 tablespoon minced shallots
• 1 14.5 oz can Hunt’s® Fire Roasted Diced Tomatoes with Garlic, drained
• 1/4 cup thinly sliced fresh basil
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Heat a large nonstick skillet over medium-high heat until hot. Add corn; cook and stir for 3 to 5 minutes or until corn is lightly browned. Remove from skillet; set aside.

Place bacon in skillet. Cook for 3 to 5 minutes or until crisp and brown, stirring often. Remove bacon and set aside.

Add mushrooms and shallots to skillet; cook and stir for 5 minutes or until shallots are translucent. Add drained tomatoes; cook for 5 to 7 minutes more or until mushrooms soften, stirring occasionally. Stir in corn, bacon, basil, chives, parsley, salt and pepper to skillet; cook 1 to 2 minutes more or until hot.

This recipe brought to you by Hunt’s. For more delicious tomato recipes, visit www.Hunts.com.

-Guest Post!