Make Ahead

Sauteed Corn, Green Onions, and Shiitake Mushrooms

August 13, 2010
7 Ratings
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 6
Author Notes

I'm usually the person who prefers sweet corn simply steamed, without butter or salt, to better taste the corn flavor. However, after reading a recipe for cooking corn kernels and scallions in a magazine, I was intrigued. I keep finding myself turning to this dish, or a variation of it, whenever I have a group for dinner. I find the caramelized flavor irresistible The recipe is easily multiplied, and is extremely forgiving -- simply adapt it as you like! It is great alongside almost any grilled item: meaty fish (or scallops), chicken sausage, flank steak, etc., especially when complemented by a few sliced farm-fresh tomatoes. This dish is also very adaptable. If you really hate shiitake mushrooms, just leave them out. If you really love lime juice, add a squeeze. If you feel compelled to add extra bling, throw in some chopped herbs. Have fun with it! —healthierkitchen

Test Kitchen Notes

This recipe is written perfectly -- the timing and ingredient amounts worked for my family of three. I used every tip including the way to cut the corn (brilliant)! I was happy I waited for the corn to start to brown and scraped the yummy bits off the bottom of my Staub Coccette. The recipe produces surprisingly fresh tasting kernels of caramelized yumminess! I served it with lemon oregano grilled chicken, grilled baked potatoes, and roasted asparagus -- a perfect spring meal! Can’t wait to try it again for guests! -- Robin —The Editors

What You'll Need
  • 6 large ears of sweet corn
  • 2 to 3 tablespoons olive oil
  • Bunch green onions, thinly sliced (about 3/4 cup)
  • 3/4 cup shiitake mushroom caps, thinly sliced
  • 1/2 teaspoon Aleppo pepper, plus more to taste
  • 1/4 teaspoon salt, plus more to taste
  1. Husk the corn, remove the silks, and cut the kernels off the cobs into a bowl. To do this, I use a small plastic bowl inverted into the bottom of a larger utility bowl, 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.
  2. Heat a skillet over medium-high heat, and add 2 tablespoons of olive oil.
  3. Add the corn to the skillet. Stir occasionally until the corn starts to brown, about 10 minutes. If the pan looks very dry, add in another tablespoon of olive oil. Add the scallions and mushrooms and mix gently but thoroughly.
  4. Add the Aleppo pepper and salt. Continue to cook and stir occasionally for another ten minutes or so, making sure to scrape up the caramelized bits.
  5. Taste for seasonings and adjust. Serve.

See what other Food52ers are saying.

  • Heidi Behr
    Heidi Behr
  • QueenSashy
  • Gaia Goodness Natural Foods
    Gaia Goodness Natural Foods
  • BlueKaleRoad
  • healthierkitchen

11 Reviews

salena September 9, 2021
Delicious. For two, I used 3 ears of corn. Sauteed for a bit and decided to add a red pepper to the mix before adding the mushrooms and scallions. Dish was just so inviting. Served over 4 oz of farfalle.
salena August 23, 2020
Delicious with a rack of lamb for a summer meal. The mushrooms are kinda lost with the sweetness of the caramelized corn but added texture. Visually appealing and very simple.
Heidi B. August 28, 2016
Very tasty! Used baby portobellos and regular pepper. Turned out delicious! Having been trained for years to only boil corn 4 min or sauté it lightly, I was scared how this would turn out. Carmelization was great!!
healthierkitchen October 22, 2016
It's funny, but I'm usually a fan of doing almost nothing to corn and sometimes I really crave this!
QueenSashy June 5, 2014
I cannot wait to try this!
healthierkitchen June 7, 2014
Give it a try Queen Sashy! I just made some last night with some Florida corn - 5 ears, 4 people, all gone.
Gaia G. June 5, 2014
Nothing I love better than good ole fried/sauteed corn. This sounds delish! Must try it.
healthierkitchen June 7, 2014
It is a favorite around here too GGNF!
BlueKaleRoad August 2, 2011
Caramelized corn sounds delicious, and I love Aleppo pepper.
healthierkitchen August 8, 2011
Hope you like it, BlueKaleRoad!
healthierkitchen July 29, 2011
Thanks sdebrango! I am usually a naked corn lover too, but the caramelization won me over.