Astro Test Kitchen

Charred Corn & Poblano Tacos

By Diego Ramirez · 35 minutes · Serves 4

Ingredients

Smoky charred corn and blistered poblano peppers folded into warm tortillas with a bright lime crema. A fast weeknight dinner that tastes like a long summer evening.

Serves 4
  • 4 ears sweet corn, husked
  • 2 poblano peppers
  • 0.5 cup crumbled cotija cheese
  • 8 corn tortillas
  • 1 lime, juiced

Method

  1. Char the corn and poblanos directly over a high flame, turning, until blackened in spots, about 8 minutes.
  2. Steam the poblanos in a covered bowl for 10 minutes, then rub off the skins, seed, and slice into strips.
  3. Cut the kernels off the cobs and toss with the poblano strips, a pinch of salt, and the lime juice.
  4. Warm the tortillas, fill with the corn mixture, and finish with cotija and a drizzle of lime crema.