Creamless Creamed Corn with Shitakes and Lemon


Creamless Creamed Corn with Shitakes and Lemon

creamless creamed corn

Serves 6

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.


  1. 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.)
  2. 10 ears white corn, shucked
  3. 2 Tblsp. olive oil
  4. 2 medium shallots, minced
  5. 1 or 2 cloves of garlic, minced
  6. 1 Tsp. finely grated lemon zest
  7. 1 Tblsp. lemon juice
  8. Salt and freshly ground pepper


  1. 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.  
  2. 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.) 
  3. Mince the shitake mushrooms.
  4. 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.
  5. 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.
  6. Cook the mixture over medium high heat, till corn is thick and shiny—about 3 minutes.
  7. Add the lemon zest, lemon juice and S&P. 
  8. Serve and enjoy!!!!

For easy access and printing of this and past recipes, visit Margot’s blog  Call Margot for personal cooking help or hosting

 @ 721-3551.

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.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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