- 1 tablespoon oil
- 4 cups sweet corn kernels
- 1 package shiitake mushrooms chopped
- 2 cloves garlic
- 1/4 cup sherry or white wine
- 2 tablespoons chopped chives
- 1 tablespoons honey
- Salt and pepper
In a large sautee pan, heat the oil over medium-high heat. Add the corn and mushrooms and cook for 3-5 minutes. Then add the garlic and mix in well. Pour in the sherry or white wine. Cook to reduce until syrupy. Finish with the chive, honey and salt and pepper to taste. Place into a serving platter and serve with grilled shrimp, chicken, or steaks.
