AuthorRichard Jacob
RatingDifficultyBeginner

The traditional recipe may use Frosts Bolete (Butyriboletus frostii) but you can substitute with most mushrooms from store brought to puffballs that I use here.

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 tbsp Cooking oil
 4 oz Mushrooms
 12 oz Fresh corn cut off the cob or frozen
 ½ Medium sized onion, finely chopped
 1 Green pepper, de-seeded and cut into thin strips
 4 tbsp Parsley or epazote if available.
 1 chicken stock cube, or 1 tsp chicken stock concentrate
 Ground black pepper to taste
1

Heat the oil in the pan and sauté the green pepper, onion and parsley. Sauté until the onion is softens and turns translucent.

2

Add the sweetcorn, mushrooms and crumbled stock cube or stock concentrate. Stir, cover and cook over medium heat for 5 minutes.

3

Uncover and cook another five minutes or so, sprinkle with black pepper and serve.

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Ingredients

 2 tbsp Cooking oil
 4 oz Mushrooms
 12 oz Fresh corn cut off the cob or frozen
 ½ Medium sized onion, finely chopped
 1 Green pepper, de-seeded and cut into thin strips
 4 tbsp Parsley or epazote if available.
 1 chicken stock cube, or 1 tsp chicken stock concentrate
 Ground black pepper to taste

Directions

1

Heat the oil in the pan and sauté the green pepper, onion and parsley. Sauté until the onion is softens and turns translucent.

2

Add the sweetcorn, mushrooms and crumbled stock cube or stock concentrate. Stir, cover and cook over medium heat for 5 minutes.

3

Uncover and cook another five minutes or so, sprinkle with black pepper and serve.

Mexican mushrooms with sweet corn and green peppers
IngredientsDirections