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