Ingredients
3
slices bacon, cut into 1/2-inch pieces
2
cups frozen baby sweet peas (from 12-oz bag)
2
cups frozen extra sweet corn (from 12-oz bag)
2
tablespoons water
1/4
to 1/2 teaspoon dried thyme leaves
2
tablespoons butter or margarine
Preparation
In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.
Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.
