This easy Mushroom and Corn Sauté is a tasty side dish all year round! Naturally gluten-free and vegetarian, it’ll go with everything!
Corn And Mushroom
This Mushroom and Corn Sauté is a fantastic side dish because it is ready to serve within half an hour. Perfect for any family age groups, this is an easy recipe that you can make while the rest of your meal is cooking.
While there are lots of delicious recipes that can be made from farmers markets and fresh herbs, this is one of those side dishes that encourages healthy eating when you can’t get as much local produce. The rainy season tends to be a time that we put healthy meals on the shelf, so hopefully, this will give you a little bump in a healthier direction.
With the bright and sweet crispiness of the corn and the soft bite of the sautéed mushrooms, you will find this an easy side that you can make frequently. It’s a good idea to keep the corn in your freezer and pick up mushrooms whenever it’s on sale.
Naturally vegetarian, nut-free, egg-free, and gluten-free, this is a great way to get some tasty sautéed vegetables on your table and into your family. (Okay, I know that mushroom is a fungus, but go with me here.)
Infinitely better than any canned versions of vegetables you can make during the winter months, add these simple ingredients to your shopping list and add a depth of flavor to your meal that you can make all year round!
Corn Mushroom Recipe
How To Make:
Ingredients: 2 packages white mushrooms 16 oz, sliced 1 bag frozen corn 12 oz 6 tablespoons butter, salted 1 tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/2 teaspoon black pepper
Directions:
In a large nonstick skillet over medium heat, add the extra virgin olive oil and 2 tablespoons of butter.
Wash the fresh mushrooms fully. Keep the stem end on each of the mushroom buttons if you are slicing whole mushrooms on a cutting board.
Once the butter has melted, add all of the sliced mushrooms. Allow them to cook for 5 minutes and then stir the mushrooms with a wooden spoon or spatula, making sure nothing sticks to the bottom of the pan.
Add your garlic powder, sea salt, and pepper. Stir to evenly incorporate all of the seasonings.
Cook the mushrooms with the seasonings for an additional 10 minutes, stirring occasionally.
Once the mushrooms are a light brown color, add the sweet corn kernels and remaining butter to the large skillet. Stir the ingredients to mix well.
Cook for an additional 10 minutes, while occasionally stirring the corn mushroom mixture. This will allow the flavors to meld together. You are done when your corn is cooked through and your mushrooms are a nice golden brown.
Serve your Corn and Mushroom Sauté in a large bowl with some hot sauce, red pepper flakes, or just as it is, and enjoy!
Is There Anything Else I Can Add To This Recipe?
Yes! Give it a try with the original recipe the first time you make it, but you can also saute onions or green onions, poblano pepper, red peppers, or green bell pepper along with the mushrooms as you cook.
Do I Have To Use White Mushrooms For This Sautéed Corn Dish?
No! The cook time will be a little bit different for different varieties in the mushroom family, but you can use something else. Think shiitake mushrooms or slices of portabella mushrooms as alternatives. You can make almost anything other than wild mushrooms work here, so have a little bit of fun with it!
Can I Use Fresh Corn Or Canned Corn For This Corn Mushroom Side Dish?
Yes! If you find some great ears of corn at the farmers market or grocery store, you can use fresh instead of frozen. To do this, peel the corn husk and corn silk away from each corn cob. Using a thin-bladed knife, slice the fresh corn kernels from the cob and discard the cob. Use those kernels for this recipe and enjoy!
Note – if you find corn smut (a corn fungus that is also known as Mexican truffle or huitlacoche) on your fresh corn, choose a different ear. You can cook with it and it has an earthy flavor, but this isn’t the best way to use that type of corn.
This is also one of the easy recipes you can use the canned version in. The corn may not be quite as crisp, as canned corn tends to be a bit mushier, but it’s a substitute you can make in a pinch.
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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Add your garlic powder, sea salt, and pepper. Stir to evenly incorporate all of the seasonings.
Once the mushrooms are a light brown color, add the sweet corn kernels and remaining butter to the large skillet. Stir the ingredients to mix well.
Cook for an additional 10 minutes, while occasionally stirring the corn mushroom mixture. This will allow the flavors to meld together. You are done when your corn is cooked through and your mushrooms are a nice golden brown. 
Rachael Ray Brights Nonstick Frying Pan Set / Fry Pan Set / Skillet Set – 9.25 Inch and 11 Inch, Orange
