Prep: 1. Clean and slice mushrooms. 2. Shuck corn and cut kernels from cob. (or use frozen corn if preferred) 3. Chop garlic cloves. 4. Finely mince parsley. Make: 1. Sauté mushrooms in 2 tablespoons of butter and season with salt and pepper. 2. When they have begun to brown and are nearly done, add chopped garlic and parsley, continue cooking gently for 1-2 minutes. 3. Add the corn kernels and 1 tablespoon water. Cook for about 2 minutes or until the corn is just done, season to taste and add the remaining tablespoon of butter.
Make it your own, add your favorite herbs and try a little olive oil instead of butter. Frozen corn is also fine if you prefer. Alice Waters suggests using summer chanterelles as the mushrooms if they are available!