Creamy Corn Street Tacos

Name: "Creamy Corn Street Tacos"
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: "3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can"; "1/4 cup mayo"; "2 tbsp sour cream"; "1/2 cup crumbled cotija cheese (or fresca if that is all that is available)"; "2 tbsp lime juice"; "1/2 tsp salt"; "2 tsp everything but the elote seasoning"; "2 tbsp olive oil"; "3 large cloves garlic minced"; "Package of sliced portobello mushrooms"; "Package of street tortillas, corn or flour"; "1 large avocado sliced"; "Some cilantro diced tomato (that was seeded and cored out)"

Vegetarian street tacos with creamy elote-style corn and mushrooms

Ingredients

3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can
1/4 cup mayo
2 tbsp sour cream
1/2 cup crumbled cotija cheese (or fresca if that is all that is available)
2 tbsp lime juice
1/2 tsp salt
2 tsp everything but the elote seasoning
2 tbsp olive oil
3 large cloves garlic minced
Package of sliced portobello mushrooms
Package of street tortillas, corn or flour
1 large avocado sliced
Some cilantro diced tomato (that was seeded and cored out)

Instructions

Mix first set together. It helps if corn is [piping hot when mixed as that will bring it all to a good temp. Or microwave it carefully after…
Stir fry the mushrooms and garlic until cooked through.
Assemble: tortilla - > some corn mixture warm -> some mushroom -> cilantro/avocado/tomato/sour cream/salsa/everything but elote seasoning as desired. (typically a quantity of 4 tacos is a meal per person)