Skillet Corn

• 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

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.

bacon, whole kernel corn, grape tomatoes, red onion, fresh cilantro, jalapeno pepper, olive oil, lime peel, lime juice, garlic, ground cumin, chili powder

Taken from www.food.com/recipe/skillet-corn-492710 (may not work)