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Tacos are a beloved staple in various cuisines around the world, celebrated for their versatility and ability to bring people together. From traditional Mexican fare to contemporary fusion creations, tacos can be filled with a wide array of ingredients, making them suitable for any occasion—from casual weeknight dinners to festive gatherings. The focus of this article is on a delightful recipe that beautifully showcases the vibrant flavors of fresh corn and poblano peppers: Charred Corn and Poblano Tacos.

Charred Corn and Poblano Tacos

Discover the vibrant world of Charred Corn and Poblano Tacos, a delicious recipe that combines the sweetness of fresh corn with the smoky depth of roasted poblano peppers. Perfect for any occasion, these tacos are not only easy to prepare but also visually stunning. With just a handful of ingredients and straightforward grilling techniques, you can create a flavorful and satisfying meal. Ideal for impressing guests or enjoying a cozy night in, this dish brings fresh, seasonal ingredients to life with every bite. Get ready to embark on a culinary journey with these delightful tacos!
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Ingredients
  

4 ears of fresh corn, husked

2 medium poblano peppers

8 small corn tortillas

1 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

1 avocado, diced

1 lime, juiced

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

Optional: Hot sauce for serving

Instructions
 

Char the Corn and Poblano Peppers: Preheat your grill or a grill pan over medium-high heat. Place the husked corn directly on the grill and toss the poblano peppers on the grill as well. Grill the corn for about 10-14 minutes, turning occasionally, until nicely charred. Grill the poblano peppers for about 8-10 minutes, turning until all sides are blistered. Remove everything from the grill and let cool slightly.

    Prepare the Corn: Once the corn has cooled, use a sharp knife to cut the kernels off the cob into a large bowl.

      Peel and Chop the Poblano: Carefully remove the skins of the grilled peppers (you can use a paper towel to help rub off the charred skin). Cut the peppers open, remove the seeds, and chop them into small pieces.

        Combine the Filling: In the bowl with the corn, add the chopped poblano peppers, olive oil, smoked paprika, lime juice, and season with salt and pepper to taste. Mix well to combine.

          Warm the Tortillas: Heat the corn tortillas on the grill for about 30 seconds per side until warm and pliable. Alternatively, you can heat them in a dry skillet over medium heat.

            Assemble the Tacos: On each tortilla, spoon a generous amount of the corn and poblano mixture, then top with crumbled queso fresco, diced avocado, and fresh cilantro.

              Serve: Drizzle with hot sauce if desired, perfect paired with extra lime wedges on the side. Enjoy your flavorful charred corn and poblano tacos!

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | 4 servings