Grilled Poblano and Corn Tacos with Cilantro Lime Crema

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

Smoky grilled poblanos and sweet corn combine in these vibrant tacos topped with a tangy cilantro lime crema. This mexican (vegetarian) ready in about 35 minutes pairs medium poblano peppers, fresh corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 15 min Cook: 20 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Lightly brush 3 medium poblano peppers with 1 tbsp olive oil, then grill for about 8 minutes, turning occasionally until the skins are charred and blistered. Transfer to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
  2. Step 2: While poblanos rest, toss 1 cup fresh corn kernels with remaining 1 tbsp olive oil, 1 diced small red onion, 1 tsp salt, 1/2 tsp ground cumin, and 1/4 tsp black pepper. Grill the corn mixture on a grill pan over medium-high heat for 5-6 minutes, stirring occasionally until slightly charred and fragrant.
  3. Step 3: Peel the charred skins from the cooled poblanos, remove seeds and ribs, then chop into 1/2-inch pieces. In a small bowl, combine 1/2 cup sour cream, 1/4 cup chopped fresh cilantro leaves, and 2 tbsp lime juice, stirring until smooth to make the crema.
  4. Step 4: Warm 8 corn tortillas on the grill for about 30 seconds per side until pliable and slightly toasted. Fill each tortilla with a generous spoonful of the grilled corn and onion mixture, then top with the chopped poblanos and drizzle with the cilantro lime crema. Serve immediately.

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Frequently asked questions

How long does Grilled Poblano and Corn Tacos with Cilantro Lime Crema take to make?

Total time is about 35 minutes (15 min prep + 20 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 Grilled Poblano and 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 poblano peppers from drying out.

Can I substitute ingredients in Grilled Poblano and 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 Grilled Poblano and 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 Grilled Poblano and 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.

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