2 slices bacon
1/2 cup thinly sliced shallots
3 cups sliced mixed mushrooms, such as oyster, shiitake and/or baby bella
4 ears corn, kernels cut from cob (see Tip)
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook bacon in a large nonstick skillet over medium heat until crisp,
5 to 7 minutes. Transfer to a cutting board and chop.
Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook,
stirring, until softened, about 2 minutes. Add mushrooms and cook,
stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels
and water and cook until the corn is tender-crisp,
about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.