Author Notes: I'm usually the person who prefers sweet corn steamed, plain, without even butter or salt, the better to taste the corn flavor. But I keep finding myself turning to this dish or a variation when I have a group for dinner as I find the caramelized flavor irrisistible. It's very expandable and extremely forgiving. Just adapt as you like! This is great alongside almost any grilled item: meaty fish (or scallops), chicken sausage, flank steak, etc., complemented by a few sliced farm fresh tomatoes. I've made this as a side dish with six ears for four people, six ears for 6 people, ten ears for eight, and even stretched ten ears for 12 people! This dish is also very adaptable. If you really hate shiitakes, just leave them out. Really love lime juice, add a squeeze. Feel compelled to add extra bling, add some chopped herbs.
Serves 4 - 6
- 6 large ears of sweet summer corn
- 2 - 3 tablespoons olive oil (start with 2 tablespoons and add a third if the pan seems dry during cooking)
- small bunch green onions, thinly sliced (about 3/4 cup)
- 3/4 cups diced shiitake mushroom caps
- 1/4 teaspoon Aleppo pepper, plus more to taste
- 1/4 teaspoon salt, plus more to taste
- Husk corn, remove silk and cut the kernels off the cobs into a bowl. I use a small plastic bowl inverted into the bottom of a larger utility bowl (as in the photo above), rest one end of the cob on the plastic bowl and run a chef's knife down the cob. I also like Merrill and Amanda's method, but have tried and quickly retired the OXO corn stripper.
- Heat a skillet over medium high heat and add the olive oil.
- Add the corn to the skillet and stir occasionally as sthe corn gets a little bit browned, about 10 minutes. Add the scallions and mushrooms and mix gently, but well.
- Add the Aleppo pepper and salt. Continue to cook and stir occasionally for another ten minutes or so. Make sure to scrape up the caramelized bits.
- Taste for Aleppo pepper and salt.