I made this to go with an apricot chicken recipe I was trying, this was excellent I did make with fresh ears of corn and just chopped the corn kernels off before cooking. I loved the buttery, crunch taste, of the corn, it was so moreish, then again my whole family love fresh corn. I can not comment on how this would turn out with frozen, only to say it would be tasty, but I think fresh is always best. If you want to read more reviews or view more photos please click Here.

Ingredients

3 tablespoons butter ( I used a little more.)
1 cup mushroom, sliced (I did about 220g)
1/4 cup green onion, choppped
10 ounces frozen corn, thawed and drained ( I used 4 large ears of corn and chopped kernels from them.)
1/4 teaspoon salt
1/8 teaspoon pepper

Method

1. Melt butter in a large pan.

2.Add mushrooms and cook uncovered over medium heat stirring occasionally until tender and slightly browned.

3.Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

As I used fresh corn I cooked for about 10 Min’s and I added the green onions about 4 Min’s before the end of cooking.

All photos taken by me unless otherwise stated.