Peas and Corn with Thyme Butter

Directions

1. 1
   In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp.
2. 2
   Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
3. 3
   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.
4. 4
   Stir in thyme and butter until vegetables are coated. Spoon into serving bowl.
5. 5
   Sprinkle with bacon.