Grilled Corn & Poblano Tacos Recipe

Corn: Fresh ears of corn, which will be grilled until charred and tender.

Poblano peppers: Mild chili peppers that add a smoky flavor when grilled.

Tortillas: Corn or flour tortillas to serve as the base for the tacos.

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

Cilantro: Freshly chopped cilantro for a burst of herbal freshness.

Lime: Cut into wedges to squeeze over the tacos for a zesty finish.

Salt: To taste, for seasoning the corn and poblano mixture.

Pepper: To taste, for seasoning the corn and poblano mixture.

When grilling corn and poblano peppers, ensure you rotate them frequently to achieve an even char. This not only enhances the smoky flavor but also ensures the vegetables are cooked uniformly. For an extra burst of flavor, you can brush the corn with a bit of melted butter or olive oil before grilling.

• 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.