Skillet Corn

Skillet Corn

Ingredients

•  4 slices bacon
•  2 cups fresh or frozen whole kernel corn
•  1 cup frozen shelled sweet soybeans (edamame)
•  1 cup grape tomatoes or cherry tomatoes, halved
•  1/2 red onion, thinly sliced
•  2 tablespoons snipped fresh cilantro
•  1 small fresh jalapeno chile pepper, seeded and finely chopped*
•  1 tablespoon olive oil
•  1/2 teaspoon finely shredded lime peel


•  1 tablespoon lime juice
•  2 cloves garlic, minced
•  1/4 teaspoon ground cumin
•  1/8 teaspoon chili powder

Directions

1.  In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon, reserving 2 tablespoons of the drippings in the skillet (discard the remaining drippings). Drain bacon on paper towels. Crumble bacon; set aside. 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.
2.  In a large bowl, stir together crumbled bacon, corn-soybean mixture, tomatoes, red onion, cilantro, and chile pepper.
3.  For dressing, in a small screw-top jar, combine oil, lime peel, lime juice, garlic, cumin, chili powder, and 1/8 teaspoon salt. Cover and shake well to mix. Pour dressing over corn mixture; toss gently to coat.

Make Ahead Tip

• Make-Ahead Directions: Prepare as directed. Cover and chill for up to 4 hours before serving.

Tip

• *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 182 cal., 11 g total fat (3 g sat. fat), 9 mg chol., 160 mg sodium, 17 g carb. (3 g fiber, 4 g sugars), 7 g pro.

Diabetic Exchanges

Starch (d.e): 1; Fat (d.e): 2; Lean Meat (d.e): 0.5

Source