Turbo Thursday or Taco Tuesday – Creamed Corn Cremini Mushroom Taco

Taco! Everyone on the entire planet gotta love taco. Amirite? I think so. It’s so versatile you could have it every day of the week for the rest of your life without ever getting bored. It’s freaking genius and sooo nice!!

Today we’re having Turbo Taco Thursday! As a matter of fact and as a little trivia we Swedes prefer our tacos on Fridays while the Americans have their Taco Tuesday! But sometimes – when you just want to be wild and crazy and go towards the stream I can recommend taco on a Thursday. It sort of spices up a mundane weekday and makes it special.

I love taco in all its flavors, shapes and colors. This particular one is kind of different from most other tacos but don’t let that choke you off; it’s delicious and you definitely have to give it a go. It features some very nice attributes like:

  • Creamy corn flavored with chipotle
  • Garlicky, buttery cremini mushrooms with a hint of chili
  • Crisp cabbage and salad dress in a good squeeze of lime juice
  • Cheese, coriander and avocado, because those attributes just makes a really good taco

In other words; there are a lot of flavors going on.

This was my first attempt to make creamed corn and I think it will become a new staple when we’re having taco dinners. I chickened out on the hot stuff though so the chipotle paste and the Tabasco bottle got to enter the table so that we could add some extra heat. But I adjusted the heat level in the recipe so it hopefully pleases your taste buds. Plus you shouldn’t have to suffer for my mistakes.

Mushrooms are also splendid in tacos and a great alternative to meat, chicken or beans. They have a rich flavor and a nice chewy texture and with the added garlic and chili they’re just perfect for taco night.

It might seem like as if there’s a lot going on in this recipe. And there is. But all the flavors work so well together so it’s a pity to take something away from a plate of perfect harmony. Besides this is a Turbo Thursday recipe so it doesn’t take longer than 20 minutes to cook. There’s some frying and some shopping. But I promise; you’ll do that in a twinkling.

Happy Thursday!


Creamed Corn and Cremini Mushroom Taco – 4-6 Servings

Taco in a new innovative way! Creamy corn, lovely mushrooms and nice trimmings – this calls for a good taco night.


Creamed Corn
300 g corn, canned, drained weight (1 can)
200 g yellow onion (1 big)
2 garlic cloves
100 g chipotle paste (about 1 dl)
1 tsp Tabasco
150 g cream cheese (1 ½ dl or ½ package)
100 g cream (1 dl)
20 g butter (1 big knob)
Neutral oil

Fried Mushrooms
600 g cremini mushrooms
2 garlic cloves
1 red chili
15 g coriander (½ a bunch)
15 g parsley (½ a bunch)
60 g butter (3 big knobs)
Neutral oil

To serve
6 tortillas
Red cabbage
Iceberg or Romain lettuce
Coriander and/or parsley


Creamed Corn. Peal and finely shop onion and garlic. Fry the onion on quite high heat in a knob of butter for about 5 minutes or until softened. Remember to stir every now and then so the onion doesn’t burn. Lower the heat. Introduce the garlic to the pot and fry for another minute. Add, chipotle, Tabasco, cream cheese and cream. Gently simmer the corn for a few minutes. Add salt to taste.

Fried Mushrooms. Bring a pan up to high heat. Remove any dirt and soil from the mushrooms (don’t rinse them under water since they have a tendency to absorb water very kick). Cut into halfs, quarters or eights depending on how big they are and throw them into the pan with a tiny glug of oil. Let them fry on highest heat until all the water has evaporated. Remember to give them a toss occasionally. Meanwhile peal, deseed and finely shop garlic and chili. Finley shop coriander and parsley as well. After 3 minutes or so the mushrooms has let go of the moisture and started to brown. At this point lower the temperature to medium and add butter, garlic and chili. Fry for two minutes before introducing the herbs. Give it a stir; add salt to taste and set aside.

To serve. Shred red cabbage and salad. Mix the cabbage with a good squeeze of lime and a pinch of salt. Scoop out the flesh from the avocado with a spoon, cut a lime into wedges and roughly shop parsley and/or coriander. Warm the breads for half a minute in the microwave. Assemble the tacos by filling the tortillas with all the trimmings. Serve with lime wedges on the side for all of you who like that tangy vibe.



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