Vegetarian Mexican Street Corn (Elote) Tacos

Ingredients

• 2 cups Corn kernels (fresh, frozen, or canned, drained)
• 1 tbsp Olive oil
• 1 tsp Chili powder
• 1/2 tsp Ground cumin
• 1/4 tsp Salt
• 1 tbsp Lime juice
• 1/4 cup Crema (or sour cream)
• 1/4 cup Cotija-style cheese (or feta), crumbled
• 4 small Tortillas (corn or flour)
• 2 tbsp Cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): If using whole corn, cut kernels off the cob. Chop cilantro (optional). Measure out crema, cheese, spices, and lime juice.

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium-high heat. Add corn, chili powder, cumin, and salt; cook 10–12 minutes, stirring occasionally, until charred in spots and tender.

3. 3

   Finish filling (3 minutes within cook time): Turn off heat and stir in crema and lime juice. Fold in most of the crumbled cotija/feta, reserving some for topping.

4. 4

   Assemble (within remaining time): Warm tortillas in the same skillet or microwave until pliable. Spoon charred corn mixture into tortillas, top with reserved cheese and cilantro (if using), and serve immediately.