Grilled Corn, Mushroom & Roasted Poblano Tacos with Chipotle Crema

This is the sort of meal that makes me want to dive straight into dinner. Any taco can do that, but these in particular deserve that kind of praise: rich, buttery vegetables, warm corn tortillas and a spicy, silky crema. Truly worth every crumb.

These tacos finally got my husband fully on the Mexican-food train. For a while he only ate Tex-Mex when traveling, and I happen to eat Tex-Mex a lot when he’s away, so now he’s decided he likes it at home too. He still prefers tacos with meat for dinner — chicken, steak or fish — but he’ll happily eat these as a side, which I consider a win.

Funny story: he once told me about tacos he had on a trip that were topped with chipotle mayonnaise. I was certain it couldn’t be mayo — surely it was sour cream — and apparently we argued like that is normal here. In the end the restaurant listed it as mayo, but either way, a creamy, smoky chipotle topping is brilliant on these tacos. I personally prefer a chipotle crema made with sour cream or half-and-half for brightness and texture.

This recipe was inspired by a recent trip to California and a favorite local taco spot. It’s a little fusion of both: sweet grilled corn, buttery sautéed mushrooms, smoky roasted poblano, creamy avocado and grated cheese, finished with a kick from chipotle crema. When vegetables are treated this well, they don’t even feel like vegetables — just a perfect taco.

Grilled Corn, Mushroom + Roasted Poblano Tacos

Serves 4

• 5 large ears sweet corn, grilled and cut off the cob
• 2 large poblano peppers
• 2 cups sliced cremini mushrooms
• 1/2 teaspoon olive oil
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large avocado, thinly sliced
• 4 ounces Monterey Jack or similar melting cheese, freshly grated
• 8–10 small corn tortillas, warmed

Roast the poblanos

Remove the core and seeds from the peppers and slice them into pieces. Place on a baking sheet and broil skin-side up until the skins are charred and blackened, checking every couple of minutes. Times vary by oven, but expect around 8–12 minutes. Immediately transfer the hot peppers to a zip-top bag and seal to steam for 20–30 minutes. After steaming, peel off the skins and slice as needed.

Cook the mushrooms

While the poblanos steam, heat a large skillet over medium-low and add the butter and olive oil. Add the sliced mushrooms and toss to coat. Cover and cook for 10–15 minutes, stirring occasionally, until tender and browned. Remove from heat and season with salt and pepper.

Assemble the tacos

Fill warmed corn tortillas with generous spoonfuls of grilled corn, sautéed mushrooms and roasted poblanos. Top with grated cheese, avocado slices and a drizzle of chipotle crema. Serve immediately while warm.

Chipotle Crema

Adapted from a classic fish taco crema

• 2 tablespoons sour cream
• 3/4 cup half-and-half (or thin sour cream/yogurt mixture)
• 1 tablespoon adobo sauce (from canned chipotles in adobo)
• Juice of half a lime
• 1/8 teaspoon salt, or to taste

Combine all ingredients in a blender or food processor and blend until smooth. Letting it rest in the fridge for a few hours will deepen the flavor, but it’s delicious right away.

These tacos are a great weeknight option and a fresh way to enjoy vegetables with bold flavors and satisfying textures. Enjoy.