Sweet summer corn, juicy tomatoes, and savory shiitake mushrooms come together in this quick seasonal sauté. Fresh herbs added just before serving bring a bright finish.
Adapted by the recipe from Igho’s Corner on YouTube
Makes 4 servings
Prep time: 10 minutes
Cook time: 8 minutes
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
- 8 ounces shiitake mushrooms*, stems removed and caps sliced
- 2 cups fresh corn kernels*, cut from the cob
- 1 pint cherry tomatoes*, halved
- 2 cloves garlic*, minced
- 2 tablespoons olive oil
- 3 tablespoons water
- 2 tablespoons chopped fresh basil*
- 1 tablespoon chopped fresh parsley*
- Salt, to taste
- Red pepper flakes, to taste
- Optional: top with feta cheese*
Instructions
- Wipe the mushrooms clean with a damp paper towel, remove the tough stems, and slice the caps.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook briefly until fragrant.
- Add the shiitake mushrooms and sauté for about 2 minutes.
- Add the corn, tomatoes, and water. Cover and cook for another 3 minutes, until the vegetables are just tender and the tomatoes begin to soften.
- Remove the lid and season with salt and red pepper flakes. Stir in the fresh basil and parsley just before serving.
- Serve warm as a simple summer side dish or spoon over rice, pasta, or toasted bread for a light meal.
