@seattlehanddoc: One of our favorite restaurants makes this side dish every summer when corn is in season . It is a Corn Caviar Salsa w/gatlic, butter and shiitake mushrooms. It balances sweet summer corn with deeply caramelized mushrooms, while butter, garlic, soy sauce, and rice vinegar create a rich, tangy, umami-filled finish that keeps everyone coming back for another scoop. So every summer when the corn shows up- we make it!! Butter Corn Caviar Salsa w/Shiitake Ingredients ● 6 -8 ears corn, kernels removed ● 2 lbs shiitake mushrooms, thinly sliced ● 20 cloves garlic, minced ● 1½ sticks (12 tbsp) butter ● ½ cup soy sauce ● ½ cup rice vinegar ● ⅓ cup fresh chives, minced ● ¼ cup fresh cilantro, minced Instructions 1. Melt the butter in a large skillet over medium-high heat. 2. Add the shiitake mushrooms and cook, stirring occasionally, until they release their moisture and become deeply golden and caramelized, about 12–15 minutes. 3. Push the mushrooms to the outer edges of the pan, creating an open space in the center. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant. 4. Mix the garlic into the mushrooms, then add the corn kernels. Cook for 2–3 minutes, stirring frequently. 5. Pour in the soy sauce and rice vinegar. Stir well and simmer for 2–3 minutes, allowing the flavors to combine and the liquid to reduce slightly. 6. Remove from heat and stir in the chives and cilantro. 7. Serve warm as a dip with tortilla chips, or spoon over grilled steak, chicken, fish, pork, or rice. #caviar #cornsalsa #shiitake #latenight #dip

Wayne and Nancy

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Thursday 25 June 2026 14:34:47 GMT