ChefXi OfficialSweet corn kernels simmered in a rich, velvety heavy cream sauce with earthy sautéed mushrooms and a hint of thyme.
Melt butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
Don't crowd the pan or the mushrooms will steam instead of browning.
Add the corn kernels to the skillet and cook for another 3 minutes until tender and slightly caramelized.
Pour in the heavy cream and add the thyme, salt, and pepper. Simmer gently until the cream reduces slightly and coats the corn and mushrooms in a glossy sauce.
Keep the heat at a low simmer to prevent the cream from breaking.
Remove from heat and stir in the grated parmesan until melted and smooth. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.