1/2 cup thinly sliced spring onions
3 cups sliced mushrooms
4 ears corn, kernels cut from cob
1/4 cup water 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook bacon in a large skillet over medium heat until crisp. Transfer to a cutting board and chop. Discard all but 1 tablespoon of the bacon fat from the pan. Add spring onions and cook, stirring until softened about 2 minutes. Add mushroom and cook 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 4 -5 minutes. Remove from heat and stir in chopped bacon. Season with salt and pepper.
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