Creamy Mexican-Style Corn with Mushrooms
"A velvety, plant-based twist on a classic street food favorite, blending sweet corn with savory umami-rich mushrooms for the ultimate comfort side."
Instructions
Heat a small pan over medium heat. Add a portion of the plant-based butter and sauté the sliced mushrooms until soft and lightly golden, allowing their moisture to cook off.
Add the drained corn to the pan and stir gently to combine with the mushrooms. Cover and cook for about 5 minutes so the flavors meld and the corn is evenly heated.
Transfer the corn and mushroom mixture to a mixing bowl and let it cool slightly. The mixture should be warm, not hot, to prevent separation.
Add the remaining plant-based butter, garlic powder, thyme powder, black pepper, lemon juice, and mayonnaise if using.
Mix gently until creamy and evenly combined. Taste and adjust seasoning if needed. Serve slightly warm for the best flavor and texture.