Grilled corn, mushrooms and coconut oil. This fresh and vibrant recipe lets you take your corn salad on the go, all stacked on top of your favorite Rubschlager bread. The chanterelle mushrooms deliver a great rich and rounded flavor.
- 1 ear of grilled corn, corn kernels removed from cob
- 2 cups of chanterelle mushrooms, coarsely chopped
- ¼ Vidalia onion, coarsely chopped
- 1 - 2 Tbsp olive or coconut oil
- 1 lemon, juiced
- 1 Tbsp butter
Heat olive oil in a skillet over medium heat.
Cook and stir chanterelle mushrooms with a pinch of salt in hot oil until soft and caramelized, about 10 minutes.
Stir corn and onions into mushrooms until onions begin to caramelize, about 3 minutes.
Stir lemon juice and butter into mushroom mixture until butter melts and liquid is almost evaporated.
Toast your choice of Rubschlager bread in a 350-degree oven for 7-10 minutes, until toasted through. (For best toasting flip at 5 minutes.)
Spoon warm salad mixture onto toast and enjoy.