Makes 12 tacos
3 ears of corn
1 pound of sliced mushrooms, preferably cremini or a mix of button and cremini
1/2 of a small yellow onion, diced
1 T. vegetable oil
1/2 T. ground cumin
1/2 T. chili powder
1/2 t. salt
1 T. chopped cilantro
12 tortillas, corn or flour
For best results, roast the corn on a grill or in a broiler. If that's not feasible, you can lightly brown the ears on a griddle. Remove the corn from the cobs. In a large saucepan, saute the onions in the oil for about a minute, then add the mushrooms and the corn. Sprinkle with the cumin, chile powder, and salt. Saute until the mushrooms are done, usually 8-10 minutes. Stir in the chopped cilantro. After making the tacos, dress them however you prefer, such as with sliced cherry tomatoes and shredded cheese.