Mushroom and Corn Tacos

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.

Mushroom Corn Tacos
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
25 mins
4 serves


  • 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


  1. 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.

  2. 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.

  3. 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.

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