How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, prep the components separately and assemble just before serving.

Can I use frozen corn?

Fresh corn is preferred, but frozen can be used if thawed and dried.

Is there a dairy-free option?

Replace cotija with vegan cheese or omit it.

Can I increase spice level?

Add more chipotle peppers or a dash of hot sauce to the mayo.

Mexican Charred Corn and Poblano Tacos with Chipotle Mayo

Name: Mexican Charred Corn and Poblano Tacos with Chipotle Mayo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Poblano Peppers; Corn kernels; Corn tortillas; Mayonnaise; Lime juice; Chipotle peppers in adobo sauce; Salt; Chopped cilantro; Crumbled cotija cheese; Red onion, thinly sliced

Spicy veggie tacos with a creamy kick

Dive into a Mexican delight filled with smoky charred corn and roasted poblano peppers, topped with slightly tangy chipotle mayo.

1 h 10 min
4
Intermediate

Ingredients

For the Tacos Base

Poblano Peppers

4 large

Corn kernels

From 2 ears

Corn tortillas

8 small

For the Chipotle Mayo

Mayonnaise

1 cup

Lime juice

1 tbsp

Chipotle peppers in adobo sauce

1-2, minced

Salt

To taste

For the Garnish

Chopped cilantro

1/4 cup

Crumbled cotija cheese

1/4 cup

Red onion, thinly sliced

1 small

Preparation

Roasting the Poblanos

Preheat Broiler

Preheat your oven’s broiler to high.

Roast Poblanos

Place the poblano peppers directly on the oven rack and roast until the skin is charred, turning occasionally, about 15 minutes.

Peel and Slice

Once cooled, rub off the charred skin, remove seeds and slice into strips.

⚠ Important: Allow peppers to cool before peeling to avoid burns. 💡 Pro Tip: Use gloves while peeling peppers to prevent irritation.

Preparing the Chipotle Mayo

Combine Ingredients

In a mixing bowl, combine mayonnaise, lime juice, and minced chipotle peppers.

Season

Season with salt and mix until smooth.

Chill

Refrigerate until ready to use.

Cooking Process

Charring the Corn

Heat a skillet on high and add corn kernels. Cook until slightly charred, about 5 minutes.

Peeling the Poblanos

Once cooled, rub off the charred skin, remove seeds and slice into strips.

Assembling the Tacos

Warm tortillas, spread chipotle mayo, and layer with poblano strips, corn, and garnishes.

Plating & Serving