Creamed Corn with Mushrooms and Lemon

I cream corn every year, just like my mother's mother and my father's sisters. So I knew that corn can be creamed without cream. When I found this recipe at FoodandWine.com, I was immediately curious about the mushrooms and the lemon. I usually just cream corn and freeze it, but I think now, I'll start adding mushrooms and a little lemon zest. 

Creamless Creamed Corn with Mushrooms and Lemon

by Kevin Gillespie

6 medium dried shiitake mushroom caps
Boiling water
10 ears white corn, shucked
2 tablespoons extra-virgin olive oil
2 medium shallots, minced
1 garlic clove, minced
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper