Pan-Grilled Corn With Herbed Tomatoes And Mushrooms

• 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 each) 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

1. Hands On: 40 minutes
2. Total: 40 minutes
3. Heat large nonstick skillet over medium-high heat until hot. Add corn; cook and stir 3 to 5 minutes or until corn is lightly browned. Remove from skillet; set aside.
4. Place bacon in skillet. Cook 3 to 5 minutes or until crisp and brown, stirring often. Remove bacon; set aside. Add mushrooms and shallots to skillet; cook and stir 5 minutes or until shallots are transulcent.
5. Add drained tomatoes; cook 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.

kernel corn, bacon, baby portobello mushrooms, shallots, tomatoes, fresh basil, fresh chives, parsley, kosher salt, ground black pepper

Taken from www.myrecipes.com/recipe/pan-grilled-corn-with-herbed-tomatoes-mushrooms (may not work)