On a recent visit to The Slanted Door in San Francisco we ate a yummy corn and mushroom salad.  We really loved the combination of corn, mushrooms and a little bit of sesame oil.  This is my humble attempt to recreate the dish.

You’ll need:

• 2 ears of corn
• 1 1/2 cups mushrooms
• 1/8 of an onion (or substitute 1-2 shallots)
• 1 tablespoon olive oil
• 1/4 teaspoon sesame oil
• 1/2 teaspoon soy sauce
• 1/4 teaspoon sherry vinegar (or substitute white wine vinegar)
• salt and pepper

Slice the corn kernels from the cobs.  You earn extra points if you can avoid shooting corn across the kitchen while doing this!  Dice the mushrooms into 1/2″ cubes, the mushroom pieces should be slightly larger than a kernel of corn.  Finely chop the onion, you should end up with about 1/4 cup diced onion.

In a large skillet, saute the onion in the olive oil over low heat until the onion just softens (1-2 minutes).  Add the mushrooms and saute until the mushrooms just start to soften and change color (3-4 minutes).  Add the corn and continue to saute until the corn softens (3-5 minutes).  Remove from heat.

Whisk together the sesame oil, soy sauce and sherry vinegar.  Toss the corn mixture with the sesame oil dressing.  Season with salt and pepper to taste.  Serve warm.

Enjoy!