Spicy Corn and Mushrooms with Cilantro
adapted slightly from delish
5 ears fresh white or yellow corn, husks removed and kernels cut from cobs (alternatively, you can 3 cups frozen)
8 ounces crimini mushrooms, diced
2 tablespoons butter
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 cup chopped cilantro
Cracked black pepper
In a medium, heavy-bottomed skillet, heat 1 tablespoon butter over high heat. When butter has melted and is just beginning to brown, add the mushrooms and saute until softened and browned.
Reduce heat to medium high. Add corn, the remaining 1 tablespoon of butter, cayenne pepper and smoked paprika. Stir to combine. Continue to saute until corn kernels are softened, about 5 minutes. Remove from heat. Stir in 1/2 cup cilantro. Add salt and pepper to taste.
This is an amazing little dish. The original used half the spice mine did (surprise, surprise), so of course you can always adjust it to your taste. I also admit to being haphazard with the corn and mushroom measurements. Just create a ratio that seems right to you.
Serve it with the Chipotle Honey Lime Pork Tenderloin below. You can thank me later.