Mushroom, nopales & grilled sweetcorn

Mushroom, nopales & grilled sweetcorn

Smith & Daughters
Bonnie Savage

Mushroom haters, don’t hate. There’s no mushroomy taste in this; they’re there to give a meaty texture. This dish is also perfect on its own with rice. But if you’re feeling extra ambitious, use it in tamales.


Quantity Ingredient
60ml olive oil
1 medium onion, finely chopped
120g mushrooms, diced, (use whatever kind you like)
1/2 green poblano chilli or capsicum, finely diced
1 corn cob, husk removed
2 garlic cloves, crushed
1 jalapeno, finely diced
1/2 tablespoon cumin seeds
1/2 teaspoon dried oregano
250g nopalitos (from a jar is fine), cut into chunky dice, (see note)
1 teaspoon salt
1 large lime, zested and juiced
handful coriander, roughly chopped


  1. Heat the oil in a frying pan over medium heat. Add the onion, mushroom, poblano chilli or capsicum and a pinch of salt, and cook for approximately 3–5 minutes until soft.
  2. Heat a chargrill pan over high heat and grill the corn until dark char marks appear all over. Remove from the heat and cut the kernels from the cob.
  3. Add the garlic, jalapeño, cumin seeds and oregano to the onion and mushroom mixture, and cook for 1 minute. Add the nopalitos, corn and salt, stir well to combine and cook over low heat for 5 minutes.
  4. Stir through the lime zest and juice and finish with the chopped coriander.


  • Nopalitos or nopales are cacti. The tender pads of the cactus are cooked and used in the same way as vegetables. They are very tasty and similar in texture to beautifully cooked asparagus crossed with green beans.
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