Creamless Creamed Corn with Mushrooms and Lemon

Creamless Creamed Corn with Mushrooms and Lemon
Photo by Frances Janisch


  • 6 medium dried shiitake mushroom caps
  • 1 teaspoon(s) finely grated lemon zest
  • Boiling water
  • Salt and freshly ground black pepper
  • 2 medium shallots
  • 1 clove(s) garlic
  • 10 ear(s) white corn
  • + 2 more ingredients
    • 2 tablespoon(s) extra-virgin olive oil
    • 1 tablespoon(s) fresh lemon juice

In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, ...

View full recipe at Food & Wine


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