Grilled Corn & Poblano Tacos

Grilled Poblano and Corn Tacos / @loveandlemons

Happy almost Cinco de Mayo (a.k.a, one of our favorite holidays of the year!). It’s time to break out the margaritas, chips & salsa and of course – eat tacos! Although if you’ve been reading this blog long, you know that Jack and I don’t need a holiday as an excuse to eat tacos.

These tacos are stuffed with grilled Sunshine Sweet Corn, poblano peppers, and crumbly cotija cheese. If your weather is nice this weekend, this recipe is a great excuse to break out your grill, if not you can grill these on a grill pan like I did.

Grilled Poblano and Corn Tacos / @loveandlemons

Grill until your corn is charred – slice it off the cob, mix your filling together and stuff it all into a tortilla. This is so quick and easy. You can stop there or add a few slices of avocado and your favorite tomatillo salsa.

Grilled Poblano and Corn Tacos / @loveandlemons

And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!

For more tips and recipes, click over to this helpful interactive guide to enjoying sweet corn!

5.0 from 4 reviews
Grilled Corn & Poblano Tacos
Prep time
Cook time
Total time
Serves: 4 tacos
  • 2 ears of fresh sweet corn
  • 1 poblano pepper
  • drizzle of olive oil
  • 2 tablespoons chopped scallions
  • ⅓ cup chopped cherry tomatoes
  • 1 small lime
  • ⅓ cup crumbled cotija or feta cheese
  • a few sprigs of cilantro
  • 4 tortillas, grilled or warmed
  • salt and pepper
serve with:
  • avocado slices
  • your favorite salsa
  1. Preheat a grill or cast iron grill pan. Drizzle the corn with olive oil, salt and pepper. Place it on the hot grill pan along with the poblano pepper (you can grill the pepper dry). Grill, rotating the corn occasionally until grill marks form on all sides of the corn. Grill the poblano until it softens and blackens on all sides.
  2. Remove vegetables from the grill. Slice the kernels off the corn. Remove the stem and seeds of the pepper and dice. Toss with scallions, tomatoes, a squeeze of lime and more salt and pepper.
  3. Assemble tacos with the corn poblano filling, cheese, cilantro. Serve with lime slices, avocado slices and your favorite salsa.
vegan option: skip the cheese

gluten free option: use corn or brown rice tortillas


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Eliza from on said:

    ‘Tis the season for recipes with grilled corn, and this one looks delicious. Can’t wait to try it!

  2. I should not have peeked at your site before lunch! Now nothing will taste good if it isn’t this.

  3. debi from on said:

    Jeanine. I am so glad I subscribed to your blog. It is such a treat for me to get these posts! Love your recipes. xo debi @thegardenofeatin instagram

  4. I swear your posts are timed to find me at my hungriest. I’m on to you guys. They look fantastic!

  5. I think poblano peppers are a great choice. They are so fragrant, so rich in their flavor…The sweetness of the corn is, no doubt, a perfect counterpoint for poblanos. I also like your choice of cotija cheese, but I usually prefer goat cheese. Have you ever tried Capricho de Cabra from the Murcia region of Spain? Absolutely wonderful…

  6. SaniClean from on said:

    This sounds like a perfect meal to prepare for el Cinco de Mayo. Usually we go out but this year is really hectic. It might be a pleasant change to cook and serve some margaritas at home.

  7. Pingback: Currently Crushing On. | How Sweet It Is

  8. Chava from on said:

    It looks delicious. The corn is great the warm weather. I am always happy when I can find organic corn

  9. David Miller from on said:

    Grilled corn is so delicious to me.It makes my mouth water often. I am so glad to see it in your blog and I Love your recipes ,also love the comprehension of the corn.

  10. Celeste on said:

    I love all the tacos! Best dinner ever! Thank you!

  11. shamit khemka from on said:

    So true about how, no matter if we follow another’s recipe to the ‘t’,
    the food we cook always tastes like our cooking!

  12. Pingback: TGIFriday Faves. | thedancingrunner

  13. Pingback: Grilled Corn & Poblano Tacos | Eat Better Food

  14. Pingback: 30 Minute Meals for May | ¡HOLA! JALAPEÑO

  15. srik from on said:

    grilled corn and tacos are the great combination..

  16. Pingback: Grilled Corn & Poblano Tacos | SeeMeCook

  17. Marianna from on said:

    I love corn on the cob! Cannot wait to make it with a pepper too. Thanks for the idea!

  18. Marianna from on said:

    I love corn on the cob! Cannot wait to make it with a pepper too. Thanks for the idea!

  19. lucy from on said:

    yum! love anything with fresh corn this time of year. looks great!

  20. Jim on said:

    It looks absolutely delicious to me and I like so much your gorgeous photos along with your description.Thanks a lot for sharing such informative.

  21. Pingback: Heirloom Tomato & Mango Pico Recipe - Love and Lemons

  22. Pingback: Grilled Corn on the Cob | Bourbon and Honey

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: