Sheet Pan Roasted Poblano and Corn Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted poblano peppers and sweet corn come together on a sheet pan for easy, smoky tacos topped with fresh cilantro and lime. This mexican-inspired tacos & burritos (vegetarian, gluten free option) ready in about 35 minutes pairs whole 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 250 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. Arrange 3 whole poblano peppers and 1 cup fresh corn kernels on a large rimmed sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly over the vegetables. Toss gently to coat.
  2. Step 2: Roast the poblano peppers and corn in the preheated oven for 20 minutes, turning the peppers once halfway through, until the skins are blistered and the corn is lightly charred.
  3. Step 3: Remove the poblano peppers from the oven and let cool for 5 minutes. Then peel off the skins, remove seeds, and dice the flesh into 1/2-inch pieces. Return the diced poblano to the sheet pan with the roasted corn, mixing gently.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Divide the roasted poblano and corn mixture evenly among the warmed tortillas. Garnish with 1/4 cup fresh cilantro leaves and 1/3 cup crumbled queso fresco. Serve immediately with 4 lime wedges for squeezing.

Frequently asked questions

How long does Sheet Pan Roasted Poblano and Corn Tacos take to make?

Total time is about 35 minutes (10 min prep + 25 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 Sheet Pan Roasted Poblano and Corn Tacos?

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 whole poblano peppers from drying out.

Can I substitute ingredients in Sheet Pan Roasted Poblano and Corn Tacos?

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 Sheet Pan Roasted Poblano and Corn Tacos 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 Sheet Pan Roasted Poblano and Corn Tacos vegetarian?

Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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