Grilled Corn & Poblano Tacos

Grilled Corn & Poblano Tacos

dinner / tacos / vegetarian

Grilled Poblano and Corn Tacos / @loveandlemons

Happy almost Cinco de Mayo (a.k.a, one of our favorite holidays of the year!). It’s time to break out the margaritas, chips & salsa and of course – eat tacos! Although if you’ve been reading this blog long, you know that Jack and I don’t need a holiday as an excuse to eat tacos.

These tacos are stuffed with grilled Sunshine Sweet Corn, poblano peppers, and crumbly cotija cheese. If your weather is nice this weekend, this recipe is a great excuse to break out your grill, if not you can grill these on a grill pan like I did.

Grilled Poblano and Corn Tacos / @loveandlemons

Grill until your corn is charred – slice it off the cob, mix your filling together and stuff it all into a tortilla. This is so quick and easy. You can stop there or add a few slices of avocado and your favorite tomatillo salsa.

Grilled Poblano and Corn Tacos / @loveandlemons

And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!

For more tips and recipes, click over to this helpful interactive guide to enjoying sweet corn!

5.0 from 4 reviews

Grilled Corn & Poblano Tacos

  PrintPrep time 5 minsCook time 20 minsTotal time 25 mins Author: Jeanine DonofrioServes: 4 tacosIngredients

  • 2 ears of fresh sweet corn
  • 1 poblano pepper
  • drizzle of olive oil
  • 2 tablespoons chopped scallions
  • ⅓ cup chopped cherry tomatoes
  • 1 small lime
  • ⅓ cup crumbled cotija or feta cheese
  • a few sprigs of cilantro
  • 4 tortillas, grilled or warmed
  • salt and pepper

serve with:

  • avocado slices
  • your favorite salsa


  1. Preheat a grill or cast iron grill pan. Drizzle the corn with olive oil, salt and pepper. Place it on the hot grill pan along with the poblano pepper (you can grill the pepper dry). Grill, rotating the corn occasionally until grill marks form on all sides of the corn. Grill the poblano until it softens and blackens on all sides.
  2. Remove vegetables from the grill. Slice the kernels off the corn. Remove the stem and seeds of the pepper and dice. Toss with scallions, tomatoes, a squeeze of lime and more salt and pepper.
  3. Assemble tacos with the corn poblano filling, cheese, cilantro. Serve with lime slices, avocado slices and your favorite salsa.
See also  Brownie Pecan Pie

Notesvegan option: skip the cheese

gluten free option: use corn or brown rice tortillas3.2.2925


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  1. Jim

    It looks absolutely delicious to me and I like so much your gorgeous photos along with your description.Thanks a lot for sharing such informative.

    Reply ↓

  2. lucy from

    yum! love anything with fresh corn this time of year. looks great!

    Reply ↓

  3. Marianna from

    I love corn on the cob! Cannot wait to make it with a pepper too. Thanks for the idea!

    Reply ↓

  4. Marianna from

    I love corn on the cob! Cannot wait to make it with a pepper too. Thanks for the idea!

    Reply ↓

  5. srik from

    grilled corn and tacos are the great combination..

    Reply ↓

  6. Bia from

    It looks delicious, happy to be here today 🙂

    Be the change that you want to see in this World!

    Reply ↓

  7. shamit khemka from

    So true about how, no matter if we follow another’s recipe to the ‘t’,
    the food we cook always tastes like our cooking!

    Reply ↓

  8. Celeste

    I love all the tacos! Best dinner ever! Thank you!

    Reply ↓

  9. David Miller from

    Grilled corn is so delicious to me.It makes my mouth water often. I am so glad to see it in your blog and I Love your recipes ,also love the comprehension of the corn.

    Reply ↓

  10. Cali @ Cali’ target=’_blank’s Cuisine from

    Corn and Poblano Peppers – classic combo. Love the meatless meal option.

    Reply ↓

  11. Jennifer @ Delicious Everyday from

    In love!! Those tacos look so yummy!

    Reply ↓

  12. Chava from

    It looks delicious. The corn is great the warm weather. I am always happy when I can find organic corn

    Reply ↓

  13. SaniClean from

    This sounds like a perfect meal to prepare for el Cinco de Mayo. Usually we go out but this year is really hectic. It might be a pleasant change to cook and serve some margaritas at home.

    Reply ↓

  14. Cristina Clarimon-Alinder from

    I think poblano peppers are a great choice. They are so fragrant, so rich in their flavor…The sweetness of the corn is, no doubt, a perfect counterpoint for poblanos. I also like your choice of cotija cheese, but I usually prefer goat cheese. Have you ever tried Capricho de Cabra from the Murcia region of Spain? Absolutely wonderful…

    Reply ↓

  15. Kari from

    Looks so yummy! I love the inclusion of corn.

    Reply ↓

  16. Clever Girl Reviews from

    I swear your posts are timed to find me at my hungriest. I’m on to you guys. They look fantastic!

    Reply ↓

  17. debi from

    Jeanine. I am so glad I subscribed to your blog. It is such a treat for me to get these posts! Love your recipes. xo debi @thegardenofeatin instagram

    Reply ↓

  18. The Prestigious School from

    I should not have peeked at your site before lunch! Now nothing will taste good if it isn’t this.

    Reply ↓

    • jeanine

      HA 🙂

      Reply ↓

  19. Eliza from

    ‘Tis the season for recipes with grilled corn, and this one looks delicious. Can’t wait to try it!

    Reply ↓

See also  Mini Grilled Cheeses

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