Garlic Mushroom & Corn Potato Skillet

Name: Garlic Mushroom & Corn Potato Skillet
Total time: 20 min
Ingredients: 1 medium potato, diced; 1/2 cup mushrooms, sliced; 1/2 cup corn (fresh or frozen); 1/2 cucumber, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; Fresh parsley for garnish (optional)

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20 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 medium potato, diced
1/2 cup mushrooms, sliced
1/2 cup corn (fresh or frozen)
1/2 cucumber, diced
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Ingredient substitutions

Fresh parsley Chopped fresh chives for a mild, fresh garnish.
Olive oil Canola oil in the same amount.
Fresh or frozen corn Drained canned corn in the same amount.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein8 g

Carbohydrates49 g

Fat14 g

Fiber 7 g · Sugar 7 g · Sodium 350 mg

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This hearty skillet dish combines the earthy flavors of mushrooms and garlic with sweet corn and refreshing cucumbers. Perfect for a quick and satisfying meal, it's both nutritious and delicious.

Main Dish

Steps

Heat the olive oil in a skillet over medium heat.
Add the diced potatoes and cook for about 5-7 minutes, until they start to soften.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender.
Add the corn and season with salt and pepper. Cook for another 3-5 minutes until everything is heated through.
Remove from heat and gently fold in the diced cucumber.
Serve hot, garnished with fresh parsley if desired.

Tips for Garlic Mushroom & Corn Potato Skillet

Cut the potato into evenly sized pieces so they soften at a similar pace; larger chunks may still be firm when the rest is ready.
A wide skillet gives the mushrooms room to brown rather than steam, and helps the corn heat evenly.
Keep the cucumber crisp by folding it in just before serving; adding it earlier can make the skillet watery.

Drink pairing

A crisp, dry white wine such as Sauvignon Blanc
Its bright acidity complements the sweet corn and fresh cucumber while balancing the earthy mushrooms.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the cucumber will soften after storage.

Frequently asked questions

How can I tell when the potatoes are done?

They should be tender when pierced with a fork, with no firm center. If they are still firm, give them a little more time before serving.

Can I make this ahead?

It is best freshly made so the cucumber stays crisp. You can dice the potato and mushrooms ahead, keeping them covered in the refrigerator until cooking.