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 tablespoon butter; 1 small white onion, finely diced; 2 cloves garlic, peeled,sliced; 1 large poblano chile, roasted,peeled,seeded,diced; 3 ears fresh corn, roasted in husks until just tender about 10 minutes over charcoal,or 18 minutes in a 425 oven,cooled or 2 cups frozen corn kernels, roasted in single layer in oven,if you must; 1 dash salt; 1 teaspoon toasted dried Mexican oregano (or marjoram); 1 lime, juice of; 4 ounces chihuahua cheese, grated (or substitute Muenster); 2 ounces grated Cotija cheese or 2 ounces Anejo cheese (or Romano or Parmesan cheese); 1 tablespoon vegetable oil; 12 corn tortillas (as fresh as possible); lime wedge (to garnish) (optional)

Servings: persons

1 tablespoon butter
1 small white onion, finely diced
2 cloves garlic, peeled,sliced
1 large poblano chile, roasted,peeled,seeded,diced
3 ears fresh corn, roasted in husks until just tender about 10 minutes over charcoal,or 18 minutes in a 425 oven,cooled or 2 cups frozen corn kernels, roasted in single layer in oven,if you must
1 dash salt
1 teaspoon toasted dried Mexican oregano (or marjoram)
1 lime, juice of
4 ounces chihuahua cheese, grated (or substitute Muenster)
2 ounces grated Cotija cheese or 2 ounces Anejo cheese (or Romano or Parmesan cheese)
1 tablespoon vegetable oil
12 corn tortillas (as fresh as possible)
lime wedge (to garnish) (optional)

1
Heat butter in heavy saute pan over medium heat.
2
Cook onion for 1 minute, until slightly brown on the edges.
3
Add garlic and saute 1 minute more.
4
Add poblano, corn, salt, and oregano.
5
Remove from heat and stir to combine.
6
Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
7
Stir.
8
Brush a griddle, comal or heavy skillet with a light coating of oil.
9
Bring to medium heat.
10
Place a tortilla (or a few if they fit) on the hot surface.
11
Fill tortillas on one half.
12
When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
13
Keep warm in oven until all are finished.
14
Garnish with reserved Chihuahua cheese and lime wedges.

564

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 tablespoon butter, 1 small white onion, finely diced, 2 cloves garlic, 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