Corn with Mushrooms
Elevate your side dish game with this irresistible "Corn with Mushrooms" recipe, a vibrant medley of sweet corn kernels and golden, caramelized mushrooms infused with the rich flavors of garlic and thyme. Cooked in a luscious blend of unsalted butter and olive oil, this dish strikes the perfect balance between earthy and savory, with an optional kick of red chili flakes for those who love a bit of heat. Ready in just 25 minutes, it's a quick and easy option that pairs beautifully with grilled meats, roasted vegetables, or as a standalone vegetarian delight. Garnished with fresh parsley for a pop of color, this versatile side dish is as visually appealing as it is delicious, making it a must-add to your weeknight dinner rotation or festive meal spread. Perfect for lovers of quick vegetable recipes, savory mushroom sides, and corn-inspired dishes!
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Ingredients
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1.5 cups button mushrooms (or cremini mushrooms), sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon red chili flakes (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
Step 1
Heat a large skillet over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Step 2
Add the minced garlic to the skillet and sauté for about 1 minute, stirring constantly, until fragrant.
Step 3
Add the sliced mushrooms to the skillet and spread them out in a single layer. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are golden brown and their moisture has evaporated.
Step 4
Stir in the sweet corn kernels. If using fresh or frozen corn, cook for 3–4 minutes until they are tender. If using canned corn, cook for 2 minutes just to warm them through.
Step 5
Add the thyme leaves (if using), salt, black pepper, and red chili flakes. Stir well to combine and cook for another 2 minutes.
Step 6
Remove the skillet from heat and taste for seasoning. Adjust salt and pepper as needed.
Step 7
Transfer the corn and mushroom mixture to a serving dish and sprinkle with freshly chopped parsley.
Step 8
Serve warm as a side dish to complement grilled meats, roasted vegetables, or as part of a vegetarian meal.
Nutrition Facts
| Serving size | (572.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 712.2 |
| Total Fat 43.8g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 62mg | 0% |
| Sodium 1251.4mg | 0% |
| Total Carbohydrate 82.7g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 27.5g | |
| Protein 17.3g | 0% |
| Vitamin D 8.4IU | 0% |
| Calcium 33.5mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1505.2mg | 0% |
Source of Calories