Sauteed Corn, Green Onions, And Shiitake Mushrooms – a delicious recipe with ears of sweet corn, olive oil, green onions, shiitake mushroom caps, pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
581
kcal
Calories
52
g
Fat
30
g
Carbs
6
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 6 ingredients. The key ingredients include: 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, and more.
Yes, Sauteed Corn, Green Onions, And Shiitake Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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