Grilled Corn & Poblano Tacos Recipe

Corn: Fresh ears of corn give a sweet crunch and are the main part of this dish.

Poblano peppers: These peppers add a smoky, mild heat when grilled.

Corn or flour tortillas: Soft tortillas hold all the tasty fillings together.

Cotija cheese: A crumbly Mexican cheese that adds a salty flavor.

Cilantro: Fresh cilantro adds a bright, herbal note.

Lime: Lime wedges add a fresh, zesty finish.

Salt: Enhances all the flavors.

Pepper: Adds a little bit of spice and depth.

Grilling the corn and poblano peppers is one of the best parts of this recipe, but it can feel a little tricky if you haven’t done it before. Here’s a simple way to get that perfect char and tenderness without burning or undercooking your veggies.

1. First, make sure your grill is heated to medium-high. This means it’s hot enough to cook the corn and peppers quickly but not so hot that they burn right away.
2. Place the ears of corn and whole poblano peppers directly on the grill grates. Don’t wrap them or cover them yet—letting them touch the heat directly helps get those nice grill marks and smoky flavor.
3. Turn the corn and peppers every few minutes. This keeps them cooking evenly and stops any one side from getting too black. You’re looking for a mix of charred spots and softer, cooked parts.
4. After about 10-15 minutes, the corn kernels should look a little browned and the poblano peppers should be soft and blistered all over. If they’re not quite there, give them a few more minutes but watch closely so they don’t burn.
5. When they’re done, take them off the grill and let them cool just enough so you can handle them safely before cutting or chopping.

Doing this right makes the corn sweet and smoky, and the poblano peppers tender with a little smoky bite. It’s what gives these tacos their amazing flavor. When I first tried grilling poblano peppers, I left them on too long and ended up with blackened skins that were bitter. Now, I keep a close eye and turn them often, which really helps. Also, letting them cool before chopping makes it easier to handle and keeps your fingers safe from the heat.

Once you’ve got this down, you’ll find grilling veggies like these is a fun way to add big flavor without much fuss. Plus, it’s a great excuse to spend some time outside!

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and still provide a sweet, juicy flavor.

• poblano peppers - Substitute with bell peppers: Bell peppers are milder and more readily available. They provide a similar texture and can be roasted to enhance their flavor.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them a good alternative if corn tortillas are not available.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a suitable replacement for cotija cheese.

• cilantro - Substitute with parsley: Parsley can be used if cilantro is not available. It provides a fresh, slightly peppery flavor, though it lacks the citrusy notes of cilantro.

• lime - Substitute with lemon: Lemon wedges can be used in place of lime. They offer a similar acidic brightness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can be used to add heat and spice, though it is much spicier than black pepper, so use it sparingly.

• Allow the corn and poblano peppers to cool completely before storing. This prevents condensation, which can make the mixture soggy.

• Transfer the corn kernels and chopped poblano peppers mixture into an airtight container. Ensure it is sealed tightly to maintain freshness.

• Store the mixture in the refrigerator for up to 3 days. For longer storage, consider freezing.

• To freeze, place the corn and poblano mixture in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. The mixture can be frozen for up to 2 months.

• When ready to use, thaw the mixture in the refrigerator overnight. Reheat gently in a skillet over medium heat until warmed through.

• Store tortillas separately in their original packaging or in a resealable plastic bag. Keep them in the refrigerator for up to a week or freeze for up to 3 months.

• To reheat frozen tortillas, wrap them in a damp paper towel and microwave for 30 seconds, or warm them on a skillet over medium heat until pliable.

• Keep cotija cheese in its original packaging or transfer to an airtight container. Store in the refrigerator for up to 2 weeks.

• Cilantro should be stored in the refrigerator. Place the stems in a jar of water and cover the leaves loosely with a plastic bag. Change the water every few days to keep it fresh.

• Lime wedges can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze the wedges on a baking sheet, then transfer to a freezer-safe bag.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the tacos in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the texture of the tortillas and the corn and poblano mixture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the tortillas are crispy and the filling is hot. This method gives a nice crisp to the tortillas.

• Microwave Method: Place the tacos on a microwave-safe plate and cover with a damp paper towel to keep them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly. This is the quickest method but may result in softer tortillas.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the tortillas are crispy and the filling is hot. This method provides a nice crispiness to the tortillas.

• Grill Method: Preheat your grill to medium heat. Wrap the tacos in aluminum foil and place them on the grill. Heat for about 5-7 minutes, turning occasionally, until warmed through. This method adds a smoky flavor to the reheated tacos.

• Grill: Used to cook the corn and poblano peppers until they are charred and tender.

• Tongs: Essential for turning the corn and poblano peppers on the grill to ensure even charring.

• Cutting board: Provides a stable surface to cut the kernels off the corn and chop the poblano peppers.

• Chef's knife: Used to chop the poblano peppers and cut the kernels off the corn.

• Mixing bowl: Used to combine the corn kernels, chopped poblano peppers, salt, and pepper.

• Measuring cups: Helps measure out the cotija cheese and cilantro accurately.

• Serving platter: Ideal for arranging the assembled tacos before serving.

• Lime squeezer: Useful for squeezing lime wedges over the tacos for added flavor.

• Spatula: Handy for warming the tortillas on the grill without tearing them.

Prep ingredients ahead: Husk the corn and chop the cilantro in advance to save time during cooking.

Use a grill basket: Place the corn and poblano peppers in a grill basket to make turning them easier and faster.

Pre-crumble cheese: Crumble the cotija cheese beforehand so it's ready to sprinkle on the tacos.

Warm tortillas together: Stack and wrap the tortillas in foil to warm them all at once on the grill.

Batch cooking: Grill extra corn and poblano peppers for future meals to save time later.