Corn and Mushrooms with Cilantro

There was a lot to choose from, and I almost went with the delicious and well known  Philly Cheesesteak Egg Rolls with Spicy Ketchup.  There’s no doubt I’ll be trying them out soon.  Yum.

Instead, I went with a side that paired nicely with steak.  We loved this (it was a tad bit spicy for Frank, but he got over it)…even with frozen corn, it tasted fresh and delicious.

I can’t wait to try this with fresh corn!  But like I said, don’t be afraid to try it with frozen.  The freshness is definitely still there!  Such great flavors in this dish.

Thanks again for organizing the swap, Sarah…and a special thanks for this delicious side!

Corn and Mushrooms with Cilantro
from A Taste of Home Cooking

4 tablespoons butter, divided
12 ounces crimini mushrooms, sliced
3 cups frozen corn (or corn from 5 ears)
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
salt and pepper
1/2 cup chopped cilantro

Heat 2 tablespoons butter over high heat in a large skillet.  Once butter melts and starts to brown, add mushrooms.  Saute until soft.

Reduce heat to medium high.  Add corn, remaining butter, cayenne pepper and paprika.  Stir, and continue cooking until corn softens, about 4-5 minutes.  Season to taste with salt and pepper, then remove from heat.  Add cilantro and serve.