Pan Vegetarian

Grilled Corn with Mushrooms

Name: Grilled Corn with Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: 🇦🇷 Argentina
Ingredients: 4 medium corn cobs, kernels removed; 250g fresh mushrooms, sliced; 2 medium red bell peppers, chopped; 1 red onion, julienned; 2 garlic cloves, finely chopped; 30ml extra‑virgin olive oil; 1 sprig of rosemary; to taste salt and black pepper

📍 🇦🇷 Argentina

⏱️Prep: 15 min

🔥Cook: 25 min

⏰Total: 40 min

🍽️4 servings

● Difficulty: Medium

The corn, freshly taken off the grill, sizzles with a golden hue that beckons the palate. Instantly, the mushrooms, sautéed to perfection, release an earthy aroma that mingles with the smoky fire. That first wisp of steam, that initial crunch, already places us on the Argentine countryside, where the air carries the essence of the earth.

To prepare this combination, start with seasonal corn. The kernels should be firm and juicy; if you buy them at the market, look for those with an intense yellow color and natural shine. Carefully peel the cob, leaving the outer layer intact to retain flavor. While the cob steams for five minutes, prepare the sauce that will elevate the dish: a splash of extra‑virgin olive oil, a pinch of coarse salt, and a teaspoon of butter. When the corn is tender, drain it and let it cool for a couple of minutes before removing the kernels with a sharp knife.

The mushrooms, preferably Paris button or portobello, are wiped with a damp cloth and sliced thickly. In a hot skillet, add a touch of butter and let the mushrooms brown until their surface becomes slightly crisp. Add a teaspoon of finely chopped garlic and a splash of white wine; the liquid will evaporate in seconds, leaving a concentrated layer of flavor. Season with salt and pepper to taste and set aside.

To assemble the dish, spread a bed of corn kernels on the plate, then distribute the mushroom slices over the corn base. Sprinkle with a little chopped fresh parsley and, if desired, a few drops of lemon juice to add an acidic note that will balance the richness of the garlic and butter. Finally, drizzle with a splash of extra‑virgin olive oil and serve hot.

This simple, authentic recipe captures the essence of Argentine cooking: local ingredients, straightforward preparation, and a flavor that speaks for itself. Ideal for sharing at a family gathering or impressing guests with a rustic touch without fuss.

🛒 Ingredients

4 servings

4 medium corn cobs, kernels removed
250g fresh mushrooms, sliced
2 medium red bell peppers, chopped
1 red onion, julienned
2 garlic cloves, finely chopped
30ml extra‑virgin olive oil
1 sprig of rosemary
to taste salt and black pepper

👨‍🍳 Step-by-step instructions

Step 1: Heat the skillet to 200 °C until the oil bubbles. Add the onion and garlic; sauté for 3 minutes without stirring, allowing the onion to caramelize and the garlic to release its aroma. The Maillard reaction at 200 °C creates a golden layer that intensifies flavor.
Step 2: Add the bell peppers and mushrooms. Sear each side for 4 minutes at 200 °C so that an outer bubble forms while the interior stays juicy. The rapid heat prevents the mushrooms from releasing water and losing texture.
Step 3: Add the corn kernels and rosemary. Cook for 6 minutes, stirring only once, so the corn browns without breaking. The temperature keeps the corn starch at its optimal point, preventing a mushy texture.
Step 4: Season with salt and pepper to taste and serve immediately. The contrast between crunchy corn and tender mushrooms creates a unique sensory experience.

💡 Chef's tip

After cooking, let the dish rest for 2 minutes. During this time the internal pressure equalizes and the juices redistribute, ensuring each bite is juicy.

📝 Our take

Esta receta transforma una simple parrilla en una fiesta de sabores campestres y urbanos. Cada bocado combina la dulzura jugosa del maíz con la terrosidad ahumada de los champiñones. El toque de manteca clarificada le da un brillo irresistible. Es una experiencia que revive la esencia de la cocina porteña, al mismo tiempo que sorprende al paladar.

🍷 Wine & food pairing

Un vino blanco joven de la DO Rías Baixas, como un Albariño de Ribeiro, aporta acidez cítrica y notas de melón que equilibran la grasa de la manteca y realzan el dulzor del choclo.