Kevin Gillespie'S Creamless Creamed Corn With Mushrooms And Lemon – a delicious recipe with shiitake mushroom, Boiling water, corn, extra-virgin olive oil, shallots, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
2
Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
3
Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.
325
kcal
Calories
10
g
Fat
55
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 medium dried shiitake mushroom caps, Boiling water, 10 ears fresh corn, shucked, 2 tablespoons extra-virgin olive oil, and more.
Yes, Kevin Gillespie'S Creamless Creamed Corn With Mushrooms And Lemon falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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