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Smoky Charred Corn & Poblano Tacos are a vibrant and flavorful dish that perfectly captures the essence of summer grilling. Whether you are hosting a backyard barbecue or simply looking to elevate your weeknight dinner, these tacos are a delightful choice that brings together the sweetness of fresh corn and the mild heat of poblano peppers. The combination of these ingredients not only creates a symphony of flavors but also delivers a satisfying texture that will tantalize your taste buds.

Charred Corn and Poblano Tacos

Discover the vibrant flavors of Smoky Charred Corn & Poblano Tacos, the perfect dish for summer grilling! Featuring sweet, fresh corn and mild poblano peppers, this recipe celebrates seasonal ingredients and easy grilling techniques. You'll love the combination of smoky and sweet flavors wrapped in warm tortillas. Ideal for weeknight dinners or backyard barbecues, these tacos are a must-try for any foodie looking to elevate their culinary experience. Enjoy a delicious meal that’s as nutritious as it is satisfying!
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Ingredients
  

4 ears of fresh corn, husked

2 medium poblano peppers

1 tablespoon vegetable oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and black pepper to taste

8 small corn tortillas

1 cup crumbled queso fresco

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

1 avocado, sliced (optional)

1/4 cup sour cream or Greek yogurt (optional)

Instructions
 

Prep the Corn and Poblano: Preheat your grill or a grill pan over medium-high heat. Husk the corn and remove all silk strands. Rinse the poblano peppers and dry them.

    Char the Veggies: Once the grill is hot, place the corn and poblano peppers on it. Grill the corn for about 10-12 minutes, turning every few minutes until charred and cooked through. Grill the poblanos until the skin is blistered and blackened, about 8-10 minutes, turning occasionally.

      Cool and Chop: After grilling, remove the corn and poblanos from the grill. Allow the poblanos to cool slightly, then peel off the blackened skin. Remove the seeds and stem, then chop them into small pieces. Cut the grilled corn off the cob and place it in a bowl.

        Mix Ingredients: In the bowl with the charred corn, add the chopped poblano peppers, vegetable oil, smoked paprika, cumin, salt, and black pepper. Mix well to combine all the flavors.

          Warm the Tortillas: In a separate skillet (or directly on the grill), warm the corn tortillas for about 30 seconds on each side, just until they are pliable and slightly charred.

            Assemble the Tacos: Lay out the warm tortillas and spoon generous amounts of the charred corn and poblano mixture into each one. Top with crumbled queso fresco, chopped cilantro, and avocado slices, if using.

              Serve: Squeeze fresh lime juice over each taco and drizzle with sour cream or Greek yogurt for added creaminess. Serve immediately and enjoy the smoky, bold flavors!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings