Recipes Sweet Corn and Mushroom Stir-Fry Be the first to rate & review! Mushrooms and sweet corn pair perfectly in this easy stir-fry. Slideshow: More Stir-Fry Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on August 19, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion, sliced 2 cloves garlic, minced or crushed 2 ears fresh corn, shucked (about 2 cups) 8 ounces mushrooms, sliced 2 teaspoons Worcestershire sauce 1/2 teaspoon apple cider vinegar 1/2 teaspoon kosher or sea salt, to taste Fresh cracked black pepper, to taste 1/4 cup chopped fresh Italian parsley Directions Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft. Add the garlic, corn and mushrooms and stir occasionally until the mushrooms are lightly browned and tender, 3 to 5 minutes. Stir in the Worcestershire sauce and apple cider vinegar. Cook until heated through and season with salt and pepper. Toss with chopped parsley and serve warm. Rate it Print