Tacos
Sweet Corn and Pepper Taco
Sweet corn and poblano peppers sauté with shallot and butter for a simple, flavorful taco filling. Cotija or Parmesan, cilantro and lime finish the vegetables just before they meet warm corn tortillas.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Makes
- 6 large or 12 small tacos
Estimated total time: 25 minutes.
Let’s make it.
Soften the shallot.
Melt the butter in a large skillet over medium heat. Add the chopped shallot and cook for about 2–3 minutes, stirring, until translucent.
Cook the peppers and corn.
Add the thinly sliced poblanos and corn kernels. Cook for about 5–8 minutes, stirring occasionally, until the corn is tender and the pepper strips have softened. If the peppers are still firm, give them another minute or two.
Add the finishing flavors.
Stir in the cotija or Parmesan and chili flakes. Cook for another minute, then take the skillet off the heat. Add the cilantro and juice from half the lime. Taste and season with pepper and salt as needed.
Warm and serve.
Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until flexible. Divide the filling among six 6-inch tortillas or twelve 4-inch tortillas, cutting long pepper strips shorter for the smaller tacos. Serve immediately with the remaining lime wedges.
From the kitchen
- Slice the poblanos thinly so they soften at roughly the same pace as the corn.
- Taste after adding the cheese before adding extra salt.
- Original and Turmeric corn tortillas both work; the 4-inch Street Taco option makes smaller tacos with the same filling.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas