Sauteed Corn, Green Onions, and Shiitake Mushrooms

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