Smoked mushroom and creamed corn tacos

I love sweetcorn! It’s so full of natural sweetness, but also- if you let it- has a great creamy starchiness that just loves to come out. Pair it with its best pals ginger and chilli, and you’re onto a winner This taco is a celebration of sweetcorn, beautifully complimented with a contrasting meaty, smoky mushroom. You can of course add salsa, avocado, and even vegan cheese-  but the mushroom and corn are enough on their own to show you a pretty great time.

Serves 2

Ready in 25 mins


  • 2 large Portobello mushrooms- or about 8 regular mushrooms
  • ½ tsp smoked paprika
  • A large cob of fresh sweetcorn
  • 3 tbsp. of non-dairy milk
  • 3cm piece of fresh ginger
  • Fresh or dried chilli to taste
  • 2 x wholewheat tortillas
  • Fresh tomatoes, avocado, or other taco pals


  • Start by roughly chopping your mushrooms and placing in a bowl with the smoked paprika and a good lug of olive oil. Set aside to marinate for ten minutes.
  • Run the knife down the cob of corn to remove the kernels. Finely shop the ginger. Place a small saucepan on a medium heat and add a splash of oil. Fry the garlic until fragrant, and then chuck in the sweetcorn. Stir fry the corn for 2-3 minutes, before adding the milk, and chilli to taste. Cook for 5 more minutes until the corn is juicy, and the blitz the mixture in a food processor until you have a rough puree.
  • Heat a frying pan on high, and throw in your mushrooms. Stir-fry for about 5 minutes until juicy and a little charred.
  • Heat your tortillas in a pan (they always taste better when they’re a bit toasted). Now, spread on the creamed corn and sprinkle over the mushrooms.
  • Wrap up with anything else you like, and tuck in whilst everything is still hot.

One Comment Add yours

  1. Laura says:

    Lovely recipe from a fellow sweetcorn lover – it’s up there with my favouite veggie treats but I’m usually stuck in a corn-on-the-cob rut……now you’ve inspired me to try something different!


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