Braised corn with chanterelles
Quick braising is a superb technique for most summer vegetables. Corn and chanterelles are two great seasonal highs that combined will always be transcendent, but braise them in just a whisper of nut oil and they are transformed.
From the story: Midsummer madness
Using a mushroom brush or a soft toothbrush, gently wipe any dirt off the chanterelles. If they are large, thinly slice the stems crosswise and the caps lengthwise. If they are small, just thinly slice the entire mushroom.
Heat the oil in a deep skillet over medium heat. Add the chanterelles and corn and stir in the salt with a rubber spatula. Cook 2 minutes, stirring constantly, until the corn and mushrooms are well coated. Stir in one-quarter cup water and cover the pan.
Cook 7 to 8 minutes, stirring occasionally, until the corn is tender. Uncover the pan and cook until almost all the liquid is evaporated. Season with pepper and serve.
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