Charred Poblano and Roasted Corn Tacos with Cotija

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with smoky charred poblano peppers, roasted corn, fresh cilantro, and a sprinkle of crumbly Cotija cheese for a vibrant Tex-Mex dinner. This mexican (vegetarian) ready in about 35 minutes pairs large poblano peppers, (about 3 ears) fresh corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Using a grill pan over medium-high heat, char 3 large poblano peppers, turning occasionally until blackened on all sides, about 8-10 minutes. Transfer to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
  2. Step 2: While peppers steam, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups fresh corn kernels, 1 tsp ground cumin, and 1/2 tsp salt. Cook for 5-6 minutes until corn is golden and slightly blistered.
  3. Step 3: Peel the skin off the poblano peppers, remove seeds, and dice the flesh into 1/2-inch pieces.
  4. Step 4: Warm 8 small corn tortillas on the grill pan for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by evenly distributing the diced poblano, roasted corn, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and 1/3 cup crumbled cotija cheese onto the tortillas.
  6. Step 6: Serve immediately with 4 lime wedges for squeezing over the tacos.

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Frequently asked questions

How long does Charred Poblano and Roasted Corn Tacos with Cotija take to make?

Total time is about 35 minutes (20 min prep + 15 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 Poblano and Roasted Corn Tacos with Cotija?

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 large poblano peppers from drying out.

Can I substitute ingredients in Charred Poblano and Roasted Corn Tacos with Cotija?

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 Poblano and Roasted Corn Tacos with Cotija 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 Poblano and Roasted Corn Tacos with Cotija 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.

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