Food Recipes Mushroom and Corn Tacos Be the first to rate & review! Mixed wild mushrooms, paired with sweet, lightly charred corn, add a big meaty flavor to these vegetarian tacos. We like these with our Quick Blender Salsa, but feel free to use your favorite salsa, hot sauce, or pico de gallo to top them off. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on October 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 25 mins Yield: 4 serves Ingredients 2 cups fresh corn kernels (about 4 ears) 1 tablespoon vegetable oil 1 pound fresh mixed wild mushrooms, quartered ¼ cup chopped fresh oregano 1 teaspoon ancho chile powder ½ teaspoon ground cumin 4 garlic cloves, chopped 1 teaspoon kosher salt 8 6-in. corn tortillas, warmed 1 cup finely chopped white onion (about 4 oz.) ¾ cup Quick Blender Salsa 1 serrano chile, very thinly sliced 1 red Fresno chile, very thinly sliced Fresh cilantro leaves Directions Heat a large cast-iron skillet over high. Add corn; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. (Some kernels may pop out of the skillet.) Remove corn from skillet; set aside. Add oil to skillet; heat 30 seconds. Add mushrooms, oregano, ancho chile powder, and cumin. Cook, stirring often, until mushrooms begin to brown, 2 to 3 minutes. Stir in garlic and salt, and reduce heat to medium. Cook, stirring occasionally, until mushrooms are tender but still somewhat firm, 2 to 3 minutes. Remove from heat, and stir in corn. Place a generous ½ cup mushroom mixture in each tortilla. Top each with 2 tablespoons onion, 1½ tablespoons salsa, a few chile slices, and cilantro leaves. Rate it Print