BUTTERY BALSAMIC CORN WITH MUSHROOMS AND GRILLED ONION

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1 small Vidalia onion or red onion, cut into 3 or 4 slices

1 teaspoon olive oil, more as needed

2 tablespoons butter

8 ounces button mushrooms, stemmed and chopped

3-4 ears fresh corn, cut off the cob

1 teaspoon balsamic vinegar, more to taste

Kosher salt and pepper, to taste

Method:

Prepare a medium-high grill fire.

Rub onion slices with a little olive oil, and grill, turning occasionally, until tender, about 6 minutes.

Remove from the grill and coarsely chop.

In a large skillet, heat 1 tablespoon of butter and 1 teaspoon of olive oil over medium heat.

Add mushrooms, season well with salt and cook until light browned and almost tender, 3 to 4 minutes.

Add corn, onion, remaining butter and cook, tossing occasionally, until the corn is tender, 2 to 3 minutes.

Stir in balsamic vinegar, season with salt and pepper and more vinegar.

Serves 4

Enjoy!