Mexican Charred Corn and Poblano Tacos with Chipotle Mayo
Dive into a Mexican delight filled with smoky charred corn and roasted poblano peppers, topped with slightly tangy chipotle mayo.
Preparation
Get these tasks done before you start cooking.
Roasting the Poblanos
- 1
Preheat Broiler
Preheat your oven’s broiler to high.
- 2
Roast Poblanos
Place the poblano peppers directly on the oven rack and roast until the skin is charred, turning occasionally, about 15 minutes.
- 3
Peel and Slice
Once cooled, rub off the charred skin, remove seeds and slice into strips.
Tip: ⚠ Important: Allow peppers to cool before peeling to avoid burns. 💡 Pro Tip: Use gloves while peeling peppers to prevent irritation.
Preparing the Chipotle Mayo
- 1
Combine Ingredients
In a mixing bowl, combine mayonnaise, lime juice, and minced chipotle peppers.
- 2
Season
Season with salt and mix until smooth.
- 3
Chill
Refrigerate until ready to use.
How to Make Mexican Charred Corn and Poblano Tacos with Chipotle Mayo
Total time: 1 h 33 min · Yields 4 servings
- 1
Charring the Corn
Heat a skillet on high and add corn kernels. Cook until slightly charred, about 5 minutes.
- 2
Peeling the Poblanos
Once cooled, rub off the charred skin, remove seeds and slice into strips.
- 3
Assembling the Tacos
Warm tortillas, spread chipotle mayo, and layer with poblano strips, corn, and garnishes.
Chef's Tips
Further reading
Frequently asked questions
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.
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