Vegetarian Mexican Street Corn Tacos
Everything you love about Mexican Street Corn packed into a taco! These Vegetarian Mexican Street Corn Tacos are made with a creamy corn filling spiced with the Trader Joe’s Everything But the Elote Seasoning.
Meet your new favorite vegetarian taco! These Vegetarian Mexican Street Corn Tacos are inspired by the new Trader Joe’s Everything But the Elote Seasoning! It launched back in February and is receiving a lot of love – it’s even being compared to their famous Everything But the Bagel Seasoning! These tacos are loaded with a creamy, zesty Mexican street corn filling and finished off with sautéd mushrooms and avocado.
What is Elote?
Elote (aka Mexican Street Corn) is a popular Mexican street food consisting of corn on the cob, rolled in a cream sauce (usually mayo based) and then coated in cotija or parmesan cheese, a chili spice mix and lime juice. It explodes with flavor with every bite and is hard to resist! In my opinion, TJ’s is pretty spot on with their flavor combo in their new seasoning, all you have to add is the corn!
How to Make Mexican Street Corn Filling
It’s as easy as boiling corn! It’s best if you can use fresh corn and boil it on your stovetop, it’s quick and simple to do and will give you the freshest corn that is crisp and crunchy! If you have to use canned, that will work too, it just won’t be as fresh!
Once the corn is boiled and cooled, carefully slice the corn off the cob. Put the corn in a large bowl and mix it together with mayo, sour cream, cotija cheese, lime juice, lime zest, salt and the Everything But the Elote Seasoning.
That’s it, easy peasy! Now it’s ready to pack into your tortillas!
Why add Mushrooms and Avocado?
The sautéd mushrooms and fresh avocado give the tacos some extra substance and body. You could make them with just the corn filling and they would be totally delicious, but just not as filling. I know mushrooms are a tricky food that some people don’t care for. I personally love them, but if you are not a fan, feel free to skip them!
PS.
If you buy the Everything But the Elote Seasoning also pick up a bag of TJ’s White Cheddar Corn Puffs. Pour them into a bowl and sprinkle the seasoning on top – such an easy, delicious snack (you can thank me later 😉 )
Print
Vegetarian Mexican Street Corn Tacos
Ingredients
Corn
4 large ears corn
1/4 cup mayonnaise
2 tbsp sour cream
1/2 cup crumbled cotija cheese
2 tbsp fresh lime juice
zest of 1 large lime
1/4 tsp salt
2 tsp Everything But the Elote Seasoning
Mushrooms
2 tbsp olive oil
2 large cloves fresh garlic, crushed
8oz sliced portobello mushrooms
Tacos
6 six-inch flour tortillas
Corn
Mushrooms
1 large avocado, sliced
2 tbsp crumbled cotija cheese
2 tbsp fresh cilantro, chopped
Everything But the Elote Seasoning for sprinkling
Instructions
Corn
Bring a large pot of water to a rolling boil
Carefully add the ears of corn to the boiling water
Cover the pot and turn off the heat
Cook the corn for 10 minutes
Drain the water and cool the corn
Using a sharp knife, carefully slice the corn off the cob, this should yield about 3 cups of corn
Add the corn to a large bowl
Add the mayonnaise, sour cream, cheese, lime juice, lime zest, salt and Everything But the Elote Seasoning, mix
Set corn mixture aside
Mushrooms
Heat the oil in a small skillet over medium heat
Add the garlic and mushrooms
Sauté about 5 minutes until mushrooms are cooked, set aside to cool
Tacos
Once the corn and tacos are cool, build the tacos
Layer each flour tortilla* with a generous amount of the corn mixture and top with mushrooms and avocado slices
Sprinkle with cotija cheese, cilantro and more seasoning as desired
Notes
*Heat tortillas for 10 seconds in the microwave to soften if desired
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If you make these Vegetarian Mexican Street Corn Tacos let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!