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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Recipe Information
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)
Instructions
Heat a large skillet over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the minced garlic to the skillet and sauté for about 1 minute, stirring constantly, until fragrant.
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.
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.
Add the thyme leaves (if using), salt, black pepper, and red chili flakes. Stir well to combine and cook for another 2 minutes.
Remove the skillet from heat and taste for seasoning. Adjust salt and pepper as needed.
Transfer the corn and mushroom mixture to a serving dish and sprinkle with freshly chopped parsley.
Serve warm as a side dish to complement grilled meats, roasted vegetables, or as part of a vegetarian meal.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 27.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
