Skip to main content

Buttery Balsamic Corn with Mushrooms and Grilled Onions



Fresh and sweet summer corn 
has a short season here,
I like making the most of it!



About as sweet and fresh as you can get...


Those were the days ~ growing up on the farm, running outside to our own sweet corn field, picking a few ears for Mom to boil quickly for lunch or dinner, maybe even breakfast, if she had her way!

I definitely took the abundance of fresh vegetables, fruit and meat for granted and didn’t realize how lucky I was until years later.

By the way, as you're driving down the road here in the Midwest, and you're seeing acre after acre of corn, don't assume you can leap out of the car and grab a dozen ears of sweet corn for your next meal.  Chances are, it's field corn...


 
Gravel road by a corn field
  


Sweet corn and field corn are cousins with very different tastes, different purposes

Sweet corn is harvested when the silks at the top of the ear are brown, when the kernels inside are fully developed.  The leaves wrapping around the ears are nice and green, with a little brown at the edges maybe.  Perfect for any meal!



Field of sweet corn


Sweet corn ear on the stalk


Field corn, aka cow corn, not so sweet, nor does it taste as good right off the cob.  Corn has a very high moisture content and field corn needs to dry out while the ears are still on the stalk. 

Silks commence to turn dark brown, shucks around the ears turn brown, the remainder of the corn plant dies, turning brown.  Finally, instead of being supported by the main stalk, ears fall with the silks pointing toward the ground.  That's the farmers' indicator to harvest.

 
Harvest time - Illinois field corn


Field corn kernels are a darker yellow and larger than sweet corn kernels.  Some of them have "dimples," another sign that the kernels have dried out; hence the name, "dent corn."


Dent corn


Cows, pigs, chickens, turkeys, geese, deer and other wild animals love the taste of field corn ~ you want to attract Cardinals to your bird feeder?  Attach an ear to it!
 
Field corn is also the corn that is processed into corn meal or corn flour, and used in foods that have corn as an ingredient, such as corn flakes, and tortilla chips.  

And then, there's popcorn, another story...

Back to this recipe that’s slightly adapted from Fine Cooking magazine:

This is an easy, savory side dish that you can whip up quickly.






Uncooked corn?  Yes!  Just cut it off the cob raw.  It cooks quickly and is delicious prepared this way with the mushrooms and onion.   






The balsamic vinegar punches up the flavor in the vegetables, and the olive oil on the onion and butter to stir-fry the corn adds a dose of richness to the dish.  






While you’re grilling the onion for this tasty side dish, throw some chicken, steak or fresh tuna on the grate also:  Voila, Dinner!



Buttery Balsamic Corn with Mushrooms and Grilled Onion
Printable recipe

Ingredients:

1 small Vidalia onion or red onion, cut into 3 or 4 slices
1 teaspoon olive oil, more as needed
2 tablespoons butter
8 ounces button mushrooms, stemmed and chopped
3-4 ears fresh corn, cut off the cob
1 teaspoon balsamic vinegar, more to taste
Kosher salt and pepper, to taste

Method:

Prepare a medium-high grill fire.
Rub onion slices with a little olive oil, and grill, turning occasionally, until tender, about 6 minutes.
Remove from the grill and coarsely chop.
In a large skillet, heat 1 tablespoon of butter and 1 teaspoon of olive oil over medium heat.
Add mushrooms, season well with salt and cook until light browned and almost tender, 3 to 4 minutes.
Add corn, onion, remaining butter and cook, tossing occasionally, until the corn is tender, 2 to 3 minutes.
Stir in balsamic vinegar, season with salt and pepper and more vinegar.
Serves 4



Enjoy!




Comments

  1. Those fresh corns must be particularly sweet and delicious. A wonderfully delicious and comforting dish, Pam.

    ReplyDelete
    Replies
    1. Thanks, Angie! I love corn! Have a great week!

      Delete
  2. Thanks for the explanations..I never really knew.I adore corn Pam..I bought a very stupid corn contraption..that doesn't even work..I like the knife:) Thanks for the recipe too..my MIL used to blanch corn and freeze..it's one of my main food groups♥

    ReplyDelete
    Replies
    1. Ha, Monique ~ I never considered that but now it's definitely one of my main food groups! I have lots of gadgets but have only used a knife for corn. Thanks for the comment! Have a good day!

      Delete
  3. I spent a few summers as a teen detasseling corn with my girlfriends! Your description of corn and the cornfields bring back fun memories. Nothing like good fresh, Midwest sweet corn. Your side dish looks wonderful!

    ReplyDelete
    Replies
    1. Thanks, Liz! I've detasseled a lot of corn in my day too. Yes, to the good fresh Midwest sweet corn! Take care

      Delete
  4. Pam, My better half would love this side dish! Unfortunately for her, I don't like and won't eat mushrooms...one of her 'few' complaints about me... We both love corn and fresh sweet corn is just hard to beat in any format! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! I get it about the mushrooms, we have ones here who don't care for them either, but Bill and I love them! Fresh sweet corn rules! Have a good day!

      Delete
  5. Good looking corn dish Pam. We've been enjoying some Colorado sweet corn from both sides of the Rockies.

    ReplyDelete
    Replies
    1. Thanks, Larry! I love sweet corn and Colorado too!

      Delete
  6. That is one delicious corn recipe. I have yet to buy some this summer, yikes! And thanks for the corn lesson, I learned a lot!

    ReplyDelete
    Replies
    1. Thanks, Evelyne! Glad the corn lesson helped! Take care

      Delete
  7. I love corn, and in your post I learned so much more about it! I can have this as my main meal...so much I like corn...thanks for the recipe Pam!
    Have a wonderful week :)

    ReplyDelete
    Replies
    1. Thanks, Juliana! It seems like corn is the one veggie everyone likes! Thanks for stopping by!

      Delete
  8. Dear Pam, It must have been wonderful growing up on a farm. I suppose we all took our youth for granted thinking things would always be that way.
    This side dish is perfect for the nice bbq's of the last days of summer. xo Catherine

    ReplyDelete
    Replies
    1. Hi Catherine! It was the best! Loved the animals, fresh food and a couple of hundred acres to roam around! The corn dish is a great side, love the grilled onions with it! Hugs

      Delete
  9. How wonderful to have experienced corn that was picked just a few minutes before cooking it! Must have been wonderful. And thanks for the corn primer -- I learned a few things I didn't know! Anyway, super post -- thanks.

    ReplyDelete
    Replies
    1. Thanks, John! Glad you liked it! Take care

      Delete
  10. I LOVE FRESH CORN.
    (it hates me, though)

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews