Creamless Creamed Corn with Shitakes and Lemon
I love our wonderful Hagerman white corn. So, while it lasts and is so well priced, here’s a recipe that I thought was easy to make and very good to eat. Hope you enjoy it as well.
- 6 medium sized shitake mushrooms (I used the fresh but if you wish use the dry and dehydrate them in boiling water for 15 minutes before using.)
- 10 ears white corn, shucked
- 2 Tblsp. olive oil
- 2 medium shallots, minced
- 1 or 2 cloves of garlic, minced
- 1 Tsp. finely grated lemon zest
- 1 Tblsp. lemon juice
- Salt and freshly ground pepper
- Place a grater, the box or ladder kind, in a large deep bowl. I put the bowl in my sink to keep the splattering to a minimum because the following process can be a bit messy.
- On the coarse side of the grater, grate 5 ears of the corn all the way to the cob. With the other 5 ears, take a serrated knife and cut off the kernels. Then coarse grate the empty cobs to release all of their juices. If you wish to have fewer whole kernels, totally grate more of the ears and leave fewer for the larger kernel selection. (You can also release the cob juices with the dull side of a knife; however, I found that grating them on the coarse side of my grater did the trick very nicely.)
- Mince the shitake mushrooms.
- Over medium high heat, place your oil and when it is hot, add the mushrooms, shallots and garlic. Turn the heat to medium low and cook them, stirring every now and then, till softened—about 10 minutes.
- Increase the heat to high and when the oil sizzles (you may want to add more oil if you feel there isn’t enough), add the corn and its juices.
- Cook the mixture over medium high heat, till corn is thick and shiny—about 3 minutes.
- Add the lemon zest, lemon juice and S&P.
- Serve and enjoy!!!!
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.