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Recipe Detail Page
Corn & Chanterelle Tostaditas
Autumn 2020
Softly sautéed mushrooms and tender-crisp corn are delicious together. Here, they’re given a Mexican-ish spin on top of corn chips.
If you can find it, Oaxacan cheese makes a delicious milky topping. Simply pull the cheese into fine shreds and garnish each tostadita with a few strands, folding to fit.
Makes 16 pieces
4 oz (115 g) chanterelles, cleaned with a soft brush
1 corn on the cob
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) olive oil
Salt
¼ tsp (1 mL) smoked paprika
3 green onions, white and light green parts only, chopped, tops reserved
Juice of half a lime
16 low-sodium (lightly salted) round tortilla chips
1 Roughly chop the chanterelles and remove corn kernels from cob; keep both separate.
2 Melt butter and oil in a medium skillet over medium heat. Add chanterelles, season with salt, and cook, stirring frequently, for 3 minutes. Add corn and smoked paprika; continue to cook, stirring from time to time, for an additional 4 minutes. Remove from heat; stir in chopped onion and lime juice.
3 Sliver the onion tops. Top the tortilla chips with an equal amount of the corn mixture; garnish with the slivered onion greens.
Makes 16 pieces
