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America’s Healthy
Cooking Teacher

Corn and Chanterelles Salad

Just saying ‘chanterelles’ sounds special, but it’s the relaxing quality of these richly flavored mushrooms that will enchant you. And with fresh corn to add a bit of vitality to the mix, you have the perfect side dish.

Makes 4-5 servings

Ingredient List: 

extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 small leek, split lengthwise, rinsed well, diced
sea salt
2 cups thinly sliced fresh chanterelles
2 cups fresh/frozen organic corn kernels
small handful fresh flatleaf parsley, finely minced, for garnish
juice of 1 lemon

Step By Step Instructions: 

Place about a tablespoon of oil, garlic and leek in a sauté pan and turn the heat to medium. When the vegetables begin to sizzle, add a dash of salt and sauté for 1-2 minutes. Stir in chanterelles, a dash of salt and sauté until the mushrooms release their juices and begin to reabsorb them. Stir in corn, season to taste with salt and sauté for 2-3 minutes. Remove from heat and stir in parsley and lemon juice. Serve immediately.