Mexican Street Corn with Mushrooms
Ingredients
- Two cans of corn
- Two cups of chopped mushrooms
- Three tablespoons of mayonnaise
- One cup of pizza cheese
- Salt and pepper to taste
- One to two tablespoons of lemon juice
- One teaspoon of thyme
Preparation
Sauté the mushrooms in a pan without oil until the water evaporates.
Add the corn and continue sautéing until all water evaporates.
Mix in the mayonnaise, lemon juice, thyme, salt, and pepper.
Add the pizza cheese, cover the pan, reduce heat, and use a lid to prevent steam from dripping on the cheese.
Turn off the heat and avoid stirring too much to maintain the cheese texture.
Tips
Use high-quality corn and pizza cheese.
No need for oil or butter when sautéing mushrooms and corn.
