2 Tbsp extra-virgin olive oil
8 oz/230 g oyster mushrooms
1 lb/455 g sweet corn kernels, preferably roasted (See The Cook’s Notes)
2 garlic cloves, grated
1 tsp ground smoked sweet paprika
½ tsp ground turmeric
½ tsp ground chipotle
2 Tbsp fresh oregano, chopped (Mexican oregano works well in this recipe)
1 cup/240 ml full-fat plain unsweetened coconut milk
Fine sea salt
2 Tbsp chopped chives
- Heat the oil in a 12 in/30.5 cm stainless-steel skillet over medium-high heat. Add the mushrooms, sprinkle ¼ tsp fine sea salt, and sauté until the mushrooms turn plump and lightly browned, 3 to 4 minutes.
- Fold in the sweet corn, garlic, paprika, turmeric, chipotle, and oregano and sauté until fragrant, 30 to 45 seconds. Stir in the coconut milk, reduce heat to a simmer, and cook until the mixture is saucy but not brothy (about ¼ cup/60 ml of liquid should be left behind), 4 to 5 minutes. Taste and season with fine sea salt. Transfer to a serving bowl and garnish with the chives. Serve warm.
- You can make this 1 to 2 days ahead of time, reheat it before dinner, and garnish it just before serving.
- You can use roasted frozen corn to save on time. If you want to do it from scratch, you’ll need 4 ears of sweet corn. Brush them with a little olive oil and roast them directly over a grill or in a cast-iron skillet over medium-high heat until the kernels start to char, turning them with a pair of kitchen tongs, 10 to 12 minutes. Remove the cobs and let them rest until they’re cool enough to handle. Strip the kernels off the ears using a knife and discard the cob. You should have about 1 lb/455 g kernels.
- You don’t need to stick to oyster mushrooms, but if you switch to another mushroom, adjust your cooking time accordingly.
- I prefer Mexican Oregano in this recipe because it’s got a more robust flavor, but any type of oregano will work here.
- My favorite coconut milk is Aroy-D. The flavor is simply the closest thing to fresh coconut milk extracted.