Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Buttery Balsamic Corn with Shiitake and Grilled Onion

Scott Phillips

Servings: 4 as a side dish

While grilling the onion for this colorful side dish, throw some steak or fresh tuna on the grate as well—dinner, done.

Ingredients

  • 1 small red onion, trimmed and cut into 3 or 4 slices
  • 1 tsp. olive oil; more as needed
  • 2 Tbs. unsalted butter
  • 7 to 8 oz. fresh shiitake mushrooms, stemmed and coarsely chopped
  • Kosher salt
  • 2 cups fresh corn kernels (from 3 to 4 medium ears)
  • 1 tsp. balsamic vinegar; more to taste

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 15
      Sodium (mg): 150
      Carbohydrates (g): 21
      Fiber (g): 3
      Sugar (g): 6
      Protein (g): 4

Preparation

  • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Rub each onion slice with a little olive oil, and grill, turning occasionally, until tender with some grill marks, about 8 minutes. Remove from the grill and coarsely chop.
  • In a 12-inch skillet, heat 1 Tbs. of the butter and the olive oil over medium heat. Add the shiitake, and season well with salt. Cook, stirring occasionally, until lightly browned and almost tender, 3 to 4 minutes. Add the corn, onion, and the remaining 1 Tbs. butter, and cook, tossing occasionally, until the corn is tender, 2 to 3 minutes. Stir in the balsamic vinegar, season to taste with salt, pepper, and more vinegar, and serve.

Reviews

Rate or Review

Reviews

  • NeuKoch | 08/20/2016

    We used half the butter from the recipe and didn't seem to miss it. I think this would be a great side for a dinner party as it was relatively fast and easy especially if you are already grilling.

  • ndchef | 08/07/2016

    This was so good!I had a little more corn, so I used 2 small red onions. The combo was delicious!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks