300 grams frozen sweet corn, you can also use tinned
1 tablespoon dried Mexican Oregano
1 teaspoon ground cumin
200 mls double cream
100 grams matured cheddar cheese, shredded
16 corn tortillas, warmed
1. Heat the oil in a non-stick pan. Add the onion and garlic and gently fried for two minutes or until the onion is translucent. Add the mushrooms and cook for 2 minutes.
2. Add the poblano pepper slices drained from the tin and mix well. Cook this for further 3 minutes before adding the sweet corn. Make sure to incorporate everything well. If you use tinned sweet corn, make sure you drain it before you add it here.
3. Follow the corn with the dried oregano and ground cumin and continue to cook this for 2 minutes at medium heat.
4. Pour the cream and season with salt and pepper to taste. Cook for further 5 minutes before adding the crumbled cheese. Lower the heat to a minimum and cook until the cheese has completely melted.