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Vegetarian Charred Corn and Roasted Poblano Tacos | Great Performances


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Vegetarian Charred Corn and Roasted Poblano Tacos
by Joel Ramirez, Executive Chef at Mae Mae Café

Makes 8 tacos


8 white corn tortillas (16 if you want sturdier tacos)

1 cup cotija cheese, grated 

3 cups white rice, steamed 

5 ears of corn, charred (method below)

1-2 roasted poblano peppers, lightly oiled (method below)

Pico de gallo (recipe below)

Salt to taste


Charred Corn

On a grill or open flame, roast corn until just charred, moving it so it roasts evenly on all sides. Let cool, and cut of the cob. Lightly season with salt.

Roasted Poblano

On a grill or open flame, roast the poblano peppers until heavily charred, and place into a bowl to cool. Using a paper towel, scrape the blackened skin off the cooled poblanos, and remove the stem and seeds. Chop into small pieces and mix into the roasted corn.

Pico de gallo

3 large, ripe, tomatoes, diced

1 lime, juiced

1 bunch cilantro, chopped

1 tbsp red onion, minced 

To build the tacos:

Place a couple tablespoons of steamed rice in the tortillas, then top with the roasted corn and poblano mixture. Add grated cotija cheese and pico de gallo on top.  

Optional toppings:  Avocado Slices, Radish Slices

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