Grilled Corn and Poblano Tacos

Vegetarian tacos can be just as tasty as their meaty counterpart
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Sweetcorn Tacos

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This simple grilled taco filling is healthy, delicious, and easy to make.

This recipe is courtesy of Love and Lemons.

4
Servings
67
Calories Per Serving
Deliver Ingredients

Ingredients

  • ears fresh corn
  • poblano pepper
  • Extra-virgin olive oil
  • 2  Tablespoons  chopped scallions
  • 1/2  Cup  cherry tomatoes, chopped
  • small lime
  • 1/3  Cup  crumbled cotija
  • Small bunch fresh cilantro
  • tortillas, grilled or warmed
  • Kosher salt
  • Freshly ground black pepper
  • Avocado slices, for serving
  • Salsa, for serving

Directions

Preheat the grill or cast iron grill pan.

Drizzle the corn with olive oil, salt, and pepper. Place it on the hot grill, along with the poblano pepper. Grill the vegetables, rotating occasionally, until there are grill marks on all sides of the corn, and the poblano is blackened and soft. Remove the vegetables from the grill.

Slice the kernels off the corn. Remove the stem and seeds from the pepper, and dice the flesh.

Toss the corn and chopped pepper with scallions, tomatoes, a squeeze of lime, and more salt and pepper.

Assemble the tacos with the corn-poblano filling topped with cotija and cilantro. Serve with lime, avocado, and your favorite salsa.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
17mg
6%
Carbohydrate, by difference
2g
2%
Protein
4g
9%
Vitamin A, RAE
47µg
7%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
142mg
14%
Choline, total
3mg
1%
Folate, total
6µg
2%
Magnesium, Mg
7mg
2%
Phosphorus, P
127mg
18%
Selenium, Se
3µg
5%
Sodium, Na
271mg
18%
Water
13g
0%
Zinc, Zn
1mg
13%

Grilled Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Grilled Corn Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.