Fire Roasted Corn And Poblano Tacos Recipe

Name: Fire Roasted Corn And Poblano Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter; 1 small white onion, finely diced; 2 garlic cloves, peeled, sliced; 1 large poblano chile, roasted, peeled, seeded, diced; 3 ears fresh yellow corn, roasted in husks until tender or 2 c. frozen corn kernels; dash of salt; 1 tsp. toasted dried Mexican oregano; juice of 1 lime; 4 oz. Chihuahua cheese, grated; 2 oz. grated parmesan or romano cheese; 1 Tbsp. vegetable oil; 12 corn tortillas; lime wedges for garnish, optional

Servings: persons

1 Tbsp. butter
1 small white onion, finely diced
2 garlic cloves, peeled, sliced
1 large poblano chile, roasted, peeled, seeded, diced
3 ears fresh yellow corn, roasted in husks until tender or 2 c. frozen corn kernels
dash of salt
1 tsp. toasted dried Mexican oregano
juice of 1 lime
4 oz. Chihuahua cheese, grated
2 oz. grated parmesan or romano cheese
1 Tbsp. vegetable oil
12 corn tortillas
lime wedges for garnish, optional

1
Heat butter in a heavy saute pan or saucepan over medium-high heat.
2
Cook onion 1 minute, until slightly browned on edges.
3
Add garlic and saute 1 minute. until slightly browned on edges.
4
Add garlic and saute 1 minute more.
5
Add poblano, corn, salt and oregano; remove from heat and stir to combine.
6
Then add lime juice, Chihuahua cheese and parmesan.
7
Stir.
8
Brush a griddle, comal or heavy skillet with a light coating of oil.
9
Bring to medium-high heat.
10
Place a few tortillas on hot skillet; fill tortillas, reserving part of filling for garnish.
11
When tortillas are softened, fold over to make tacos.
12
Cook until golden brown on both sides.
13
Garnish with extra cheese and lime wedges as desired. Makes 12 tacos.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbsp. butter, 1 small white onion, finely diced, 2 garlic cloves, peeled, sliced, 1 large poblano chile, roasted, peeled, seeded, diced, and more.

Yes, Fire Roasted Corn And Poblano Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fire Roasted Corn And Poblano Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions