Charred Jalapeño and Roasted Corn Tacos with Cilantro Lime Crema
These vibrant tacos combine smoky charred jalapeños and sweet roasted corn, topped with a zesty cilantro lime crema for a fresh Tex-Mex flavor. This mexican (vegetarian) ready in about 25 minutes pairs (from 3 ears) fresh corn kernels, medium jalapeño peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (from 3 ears) fresh corn kernels
- 3 medium jalapeño peppers
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 8 small corn tortillas
- 1/2 cup sour cream
- 1/4 cup, chopped fresh cilantro leaves
- 2 tbsp lime juice
- 1, minced garlic clove
- 1 cup shredded Monterey Jack cheese
- 1/4 cup diced red onion
Instructions
- Step 1: Preheat a grill pan over medium-high heat. Toss 2 cups fresh corn kernels and 3 whole jalapeño peppers with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp ground cumin.
- Step 2: Grill the corn kernels in a grill basket and whole jalapeños directly on the pan for 5-7 minutes, turning jalapeños occasionally until charred and softened; the corn should have some blackened spots.
- Step 3: Remove jalapeños from heat, let cool slightly, then finely chop them, discarding seeds for less heat.
- Step 4: Warm 8 small corn tortillas on the grill pan for 30 seconds per side until pliable and slightly charred.
- Step 5: In a small bowl, combine 1/2 cup sour cream, 1/4 cup chopped fresh cilantro leaves, 2 tbsp lime juice, and 1 minced garlic clove, stirring until smooth and tangy.
- Step 6: Assemble tacos by evenly distributing the grilled corn, chopped jalapeños, 1 cup shredded Monterey Jack cheese, and 1/4 cup diced red onion among the warm tortillas.
- Step 7: Drizzle each taco with the cilantro lime crema and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Jalapeño and Roasted Corn Tacos with Cilantro Lime Crema take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Jalapeño and Roasted Corn Tacos with Cilantro Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium jalapeño peppers from drying out.
Can I substitute ingredients in Charred Jalapeño and Roasted Corn Tacos with Cilantro Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Jalapeño and Roasted Corn Tacos with Cilantro Lime Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Jalapeño and Roasted Corn Tacos with Cilantro Lime Crema vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
