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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.


  • 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


  • 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.


Rate or Review

Reviews (2 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!

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