Sauteed Corn, Green Onions, And Shiitake Mushrooms

• 6 large ears of sweet corn
• 2 to 3 tablespoons olive oil
• Bunch green onions, thinly sliced (about 3/4 cup)
• 3/4 cup shiitake mushroom caps, thinly sliced
• 1/2 teaspoon Aleppo pepper, plus more to taste
• 1/4 teaspoon salt, plus more to taste

1. Husk the corn, remove the silks, and cut the kernels off the cobs into a bowl. To do this, I use a small plastic bowl inverted into the bottom of a larger utility bowl, rest one end of the cob on the plastic bowl, and run a chef's knife down the cob. I also like Merrill and Amanda's method.
2. Heat a skillet over medium-high heat, and add 2 tablespoons of olive oil.
3. Add the corn to the skillet. Stir occasionally until the corn starts to brown, about 10 minutes. If the pan looks very dry, add in another tablespoon of olive oil. Add the scallions and mushrooms and mix gently but thoroughly.
4. Add the Aleppo pepper and salt. Continue to cook and stir occasionally for another ten minutes or so, making sure to scrape up the caramelized bits.
5. Taste for seasonings and adjust. Serve.

ears of sweet corn, olive oil, green onions, shiitake mushroom caps, pepper, salt

Taken from food52.com/recipes/6285-sauteed-corn-green-onions-and-shiitake-mushrooms (may not work)