Corn doesn’t have to be grilled. It can be cooked in a skillet. Mushroom corn penne is a simple weeknight dinner that’s made on the stove.
There are few things that scream summer more than corn.
From the overflowing bins at the farmers market to buttery cobs with husks for handles at street festivals, not a day goes by where you don’t spot those beautiful yellow kernels.
Grilling is my main cooking method during these months, but I know not everyone has access to a grill or feels comfortable cooking over an open flame.
And that’s ok.
A couple months ago I did a post about how to grill vegetables without a grill using a grill pan on the stovetop. That recipe included corn, but grilling is not the only way to cook fresh corn.
You can rip off the husks and carefully dunk those ears in boiling water and simmer them.
Another option is to slice off the kernels and sauté them. That’s what I did with this mushroom corn penne.
Sautéing feels like a more dressed up and less messy way to enjoy corn.
I started by cooking the penne until it was al dente.
Then I sautéed the white parts of scallions and mushrooms. It seemed like a lot in the skillet, but the mushrooms cooked down in about 5 minutes.
That gave me space for the corn. When it went into the pan, it had a pale yellow color. Once the corn was cooked it was bright and golden.
About a minute before the corn and mushrooms were finished, I stirred in minced garlic, salt and pepper.
Things got very fragrant. I knew it was time to fold in the pasta.
Then I added Parmesan, fresh parsley and thinly sliced green scallions.
Mushroom corn penne is a simple recipe that would make a good weeknight dinner.
If you can’t get your hands on fresh corn, you can use canned corn. I wouldn’t recommend frozen even if it’s thawed because it can tend to turn out a bit soggy.
I love the contrast of the crunchy corn to soft sautéed mushrooms.
Corn doesn’t have to be grilled. It can be cooked in a skillet. Mushroom corn penne is a simple weeknight dinner that’s made on the stove.
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