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
Recipe by Love and Lemons at