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!