Print

Vegetarian Mexican Street Corn Tacos


  • Author: Laura
Scale

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