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Mexican cuisine is a vibrant tapestry of flavors, colors, and textures, with tacos standing out as one of the most beloved dishes. Tacos are not only a staple of traditional Mexican fare but also a versatile canvas for culinary creativity, allowing for endless combinations of ingredients. Among the many taco variations, charred corn and poblano tacos offer a delightful fusion of smoky and sweet flavors, making them an irresistible option for both vegetarians and anyone seeking a fresh, flavorful meal.

Charred Corn and Poblano Tacos

Discover the delicious world of charred corn and poblano tacos, a vibrant vegetarian dish that beautifully melds smoky and sweet flavors. This recipe invites you to indulge in fresh corn, roasted poblano peppers, and delightful spices, all wrapped in warm corn tortillas. With easy preparation steps and customizable toppings, these tacos are perfect for any occasion, offering both a satisfying meal and a burst of nutrition. Impress your family and friends with this culinary delight that celebrates the rich traditions of Mexican cuisine.
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Ingredients
  

4 large corn tortillas

2 cups sweet corn kernels (fresh or frozen)

2 medium poblano peppers

1 tablespoon vegetable oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper to taste

1 cup crumbled feta cheese (or cotija)

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

1 avocado, sliced (optional)

1/4 cup diced red onion (optional)

Hot sauce (optional, for serving)

Instructions
 

Char the Poblano Peppers: Preheat your grill or broiler. Place the poblano peppers directly on the grill grates or under the broiler. Char them for about 10-15 minutes, turning occasionally, until the skins are blistered and blackened. Remove from heat and place in a bowl; cover with plastic wrap to steam for about 10 minutes. Once cooled, peel the skin off, remove the seeds, and cut into strips.

    Cook the Corn: In a large skillet, heat the vegetable oil over medium-high heat. Add the sweet corn kernels, smoked paprika, garlic powder, ground cumin, salt, and pepper. Sauté for about 5-7 minutes until the corn is slightly charred and caramelized.

      Warm the Tortillas: In a separate dry skillet, warm the tortillas over medium heat for about 30 seconds on each side, or until soft and pliable.

        Assemble the Tacos: Spread a generous amount of the charred corn mixture in the center of each tortilla. Top with charred poblano strips, crumbled feta cheese, and fresh cilantro. If desired, add sliced avocado and diced red onion.

          Serve: Squeeze fresh lime juice over the assembled tacos and serve with additional lime wedges and hot sauce on the side for an extra kick!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4