Corn and Mushrooms with Cilantro

Corn. Mushrooms. Cilantro. Three very simple ingredients that come together to make a side dish that we couldn't stop eating.


When my friend Melissa recommended the Chipotle Honey Lime Pork Tenderloin she insisted I serve it with White Corn and Mushrooms with Cilantro. I trust her advice completely so I went with it. After all, it contains two of SP's favorite things - corn and mushrooms. How could it be bad?


Since corn isn't in season yet I used frozen yellow corn. SP came home with regular white mushrooms instead of crimini, but they worked out just fine. I think the crimini would only make this better but aren't necessary. If you're using frozen corn this dish takes almost no time to prepare, which makes it a perfect weeknight side dish. Since I'm a spice wimp I used maybe 1/8 teaspoon of cayenne, but adjust to your spice preference.

SP was in love with this entire meal and told me I could make it again and again, whenever I wanted.

Corn and Mushrooms with Cilantro
Alosha's Kitchen

4 tablespoons butter, divided
8-12oz crimini mushrooms, stems removed and cut into a small dice
5 ears fresh white corn, husks removed and kernels cut from cobs (or 3 cups frozen)
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt
Cracked black pepper
1/2 cup chopped cilantro

In a medium, heavy-bottomed skillet, heat 2 tablespoons butter over high heat. When butter has melted and is just beginning to brown, add the mushrooms and saute until softened and browned.

Reduce heat to medium high. Add corn, the remaining 2 tablespoons of butter, cayenne pepper and smoked paprika. Stir to combine. Continue to saute until corn kernels are softened, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Stir in cilantro.