Vegetarian Roasted Sweet Corn and Poblano Tacos Recipe

Looking for a flavorful and vibrant vegetarian taco recipe? These Roasted Sweet Corn and Poblano Tacos are packed with deliciousness and surprisingly easy to make. Roasting the vegetables brings out their natural sweetness and adds a smoky depth that elevates this dish from ordinary to extraordinary. This recipe is perfect for a quick weeknight dinner, a summer BBQ, or even a potluck!

Why Roast the Vegetables?

Roasting is the key to unlocking the incredible flavor potential of both sweet corn and poblano peppers. The high heat caramelizes the sugars in the corn, creating a satisfying sweetness. Roasting also softens the poblano peppers and gives them a subtle char, adding a delightful smoky note. Don’t skip this step – it’s what sets these tacos apart!

Ingredients You’ll Need:

• 3 ears of sweet corn, husked
• 2 poblano peppers
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Corn tortillas
• Toppings: crumbled cotija cheese (or queso fresco), chopped cilantro, lime wedges, avocado crema (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the kernels off the corn cobs.
3. Remove the stems and seeds from the poblano peppers and chop them into bite-sized pieces.
4. In a large bowl, toss the corn, poblano peppers, and red onion with olive oil, chili powder, cumin, salt, and pepper.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
7. Warm the corn tortillas.
8. Fill each tortilla with the roasted corn and poblano mixture.
9. Top with your favorite toppings, such as cotija cheese, cilantro, lime wedges, and avocado crema.
10. Enjoy!

Tips and Variations:

• For extra heat, add a pinch of cayenne pepper to the vegetable mixture before roasting.
• If you don’t have cotija cheese, queso fresco or Monterey Jack make excellent substitutes.
• Add black beans or pinto beans for extra protein.
• For a vegan option, omit the cheese or use a vegan cheese alternative.
• Feel free to experiment with different toppings! Pickled onions, salsa, or even a dollop of Greek yogurt can add a unique twist.

These Vegetarian Roasted Sweet Corn and Poblano Tacos are a delicious and healthy way to enjoy the flavors of summer. We hope you enjoy this simple and satisfying recipe!

Ingredients:
sweet corn, poblano peppers, red onion, olive oil, chili powder, cumin, salt, pepper, corn tortillas, cotija cheese (or queso fresco), chopped cilantro, lime wedges, avocado crema

Tags:
vegetarian, tacos, roasted vegetables, sweet corn, poblano peppers, recipe, vegetarian recipe, corn tacos, poblano tacos, vegan option, cotija cheese, queso fresco, easy recipe, weeknight dinner, summer BBQ, potluck, chili powder, cumin, red onion, corn tortillas, cilantro, lime wedges, avocado crema, black beans, pinto beans