Charred Corn and Poblano Street Tacos

How to Make Charred Corn and Poblano Street Tacos

Total time: 30 min · Yields 4 servings

1. 1

   Char the Poblanos

   Place poblanos directly over a gas flame or on a hot grill. Turn every 2 to 3 minutes until the skin is completely blackened and blistered. Place in a bowl and cover with plastic wrap for 10 minutes to steam.

2. 2

   Grill the Corn

   Brush corn with avocado oil. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until kernels are tender and showing dark charred spots. Remove and let cool slightly.

3. 3

   Process the Peppers

   Rub the charred skin off the poblanos using a paper towel. Remove stems and seeds, then slice the peppers into thin strips or 1/2 inch dice.

4. 4

   Cut the Corn

   Stand each ear of corn upright in a large bowl. Carefully slice downward to remove the kernels, keeping them in large clusters where possible for better texture.

5. 5

   Warm the Tortillas

   Heat a dry skillet over medium heat. Toast corn tortillas for 30 seconds per side until pliable and slightly browned. Keep warm in a clean kitchen towel.

6. 6

   Assemble the Tacos

   Fill each tortilla with a generous spoonful of charred corn and poblano strips. Top with red onion, cilantro, and radish slices.