📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures that your mushrooms will cook evenly and the stuffing will get nice and golden.
2. Gently clean 1 pound of cremini mushrooms with a damp paper towel. Don't soak them in water, or they'll become soggy. Remove the stems by gently twisting and popping them out. Set the caps aside and finely chop the stems. We're not wasting any of that delicious mushroom flavor!
3. In a medium-sized bowl, combine the chopped mushroom stems, 1 cup of cooked corn kernels (fresh, frozen, or grilled – whatever you have on hand!), 1/4 cup of mayonnaise (yes, mayo!), 2 tablespoons of crumbled cotija cheese (feta works in a pinch), 1 tablespoon of chopped cilantro, 1/2 teaspoon of chili powder, 1/4 teaspoon of garlic powder, and a pinch of salt and pepper. Mix well to combine. This is your street corn magic!
4. Grab a spoon and generously fill each mushroom cap with the street corn mixture. Don't be shy! We want these mushrooms to be bursting with flavor. Pack the stuffing in a bit so it doesn't spill out during baking.
5. Lightly grease a baking sheet with olive oil or cooking spray. Arrange the stuffed mushrooms on the baking sheet, making sure they're not too crowded. Overcrowding can cause them to steam instead of bake.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown and heated through. Keep an eye on them – every oven is different!
7. While the mushrooms are baking, whip up a quick drizzle by whisking together 2 tablespoons of Mexican crema or sour cream with 1 tablespoon of lime juice. This adds a bright, tangy finish.
8. Once the mushrooms are out of the oven, let them cool slightly before drizzling with the lime crema. Garnish with extra cilantro and a sprinkle of chili powder for an extra pop of color and flavor.
9. Serve immediately and watch them disappear! These are best enjoyed warm, when the flavors are at their peak.