This is the kind of meal that makes me want to straight up faceplant into my dinner.

Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema I

Well, scratch that.

It’s not really fair.

Because any form of any taco makes me want to faceplant into dinner. But these ESPECIALLY make me want to faceplant extra-hard, brush burns, broken noses and all. Totally worth it.

Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema I

AND! Not only that, but I finally got my husband on the Mexican-food train. I picked him up at the station and banned him from ever stepping off that ride again.


It’s sort of a lie, because he started eating a lot of Tex-Mex while traveling for work and I just happen to ONLY eat a lot of Tex-Mex while he is traveling for work, but now he is so hooked that he doesn’t look at me like I have a third eye when I suggest it for dinner ten days in a row. And he’s eating it up, literally.

These don’t count, because he won’t eat them for dinner since they don’t have chicken, steak, chicken, fish or chicken, buuuuut he would eat them as a side dish. I’m not even lying.

Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema I

Oh he also tried to tell me about these delicious tacos he had while traveling that were topped with chipotle mayo. Um, mayo? I screamed in his face. No one would put MAYO on a taco!

Clearly you now have an idea about how conversations go in this house. And how… easy… I am to get along with. Cough Cough.

Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema I

He swore it was mayo though. I swore on my teddy bear that it could seriously NOT have been mayo, and that it had to be sour cream, and hahahaha! – he “hates” sour cream and he ate it anyway! I win! I swore on my freaking teddy bear after all.

But no. He found a link to the place online that clearly said mayo. WHAT. Whomp whomp.

I’m not about to put mayo on my tacos any time soon, but I’m pretty cool with putting just about everything else on there. Like… EVERYTHING ELSE.

No, really.

Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema I

So this taco was inspired by a recent trip to California with Thermador and my new favorite local taco place here in Pittsburgh. It’s sort of a fusion of both meals I recently ate, and it’s the newest way that I am forcing myself to eat vegetables. Because when vegetables are sauteed in butter, stuffed inside warm corn tortillas (yellow FTW), topped with cold avocado, grated cheese and a crema of choice… it’s like… you’re not even eating vegetables. They don’t even exist. Because it’s just a TACO.  No vegetables allowed.

Dinner? Yes? Yes.

Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema I

Grilled Corn, Mushroom + Roasted Poblano Tacos

serves 4

5 large ears of 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 pepper

1 large avocado, thinly sliced

4 ounces monterey jack cheese, freshly grated

8-10 small corn tortillas, warmed

To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes.

While peppers are “steaming” in the bag, heat a large skillet over medium low heat and add butter and olive oil. Toss in mushrooms, stirring to coat, then cover and let cook for 10-15 minutes, stirring occasionally. Remove from heat, season with salt and pepper and set side.

Assemble tacos by placing generous spoonfuls of corn, mushrooms and peppers in warm tortillas. Top with cheese, avocado slices and chipotle crema.


Chipotle Crema

[adapted from emeril]

2 tablespoons sour cream

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

1/8 teaspoon salt

Combine all ingredients in a blender or food processor and blend until smooth. Emeril recommends letting his sit over night to develop culture but uh… I didn’t do that. It’s delicious this way too!

Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema I

I knew I liked you.

share:    Pin It    

99 Responses to “Grilled Corn, Mushroom + Roasted Poblano Tacos with Chipotle Crema.”

  1. #
    Canette — July 10, 2012 @ 7:03 am

    Oh dear ! It looks delicious and I’m so hungry right now. Perfect meal :)


  2. #
    Rhona — July 10, 2012 @ 7:16 am

    This looks divine! Perfect for Meat Free Monday, and for satisfying my Tex Mex craving! Just wish Monday wasn’t so far away….


  3. #
    Shari @ The Daily Dish — July 10, 2012 @ 4:44 pm

    These look amazing! My new favorite thing is grilled mushrooms in fajitas. This is sort of the same idea. Looks delicious!


  4. #
    Katrina — July 10, 2012 @ 7:56 pm

    I am seriously in love!


  5. #
    Cookie and Kate — July 11, 2012 @ 12:13 am

    Yep, I could faceplant into that.


  6. #
    BERENISE GONZALEZ — July 11, 2012 @ 1:16 pm



  7. #
    carey — July 11, 2012 @ 3:37 pm

    Mayo?!! That’s un-American… or un-Mexican… or something!


  8. #
    Aggie — July 11, 2012 @ 10:40 pm

    Fantastico!!! Seriously looks out of this world.


  9. #
    laura — July 12, 2012 @ 12:24 pm

    Awesome. Made a version of this tonight and it was delish – even managed to find Chipotle in Moscow. Not easy.


  10. #
    Lindsay — July 13, 2012 @ 6:10 pm

    YUM!!! would love to veganize this!


  11. #
    Katipillar — July 18, 2012 @ 8:07 pm

    Sometimes it just sucks to live in Australia… It’s so hard to find good quality mexican groceries here and I LURVE the stuff. If only I could find poblano chillis… *sniff*


  12. #
    caroleena — July 22, 2012 @ 11:08 pm

    These look amazing! And I’m 100% with you — NO ONE PUTS MAYO ON TACOS! (except my ex & that’s just ONE reason we’re no longer together) :D


  13. #
    Becca — July 30, 2012 @ 8:36 pm

    Just made this for dinner, with portabella and Monterrey jack subbing in. OH SO DEEEE-LISH!
    thankful for your blog!


  14. #
    Rose — September 10, 2012 @ 8:41 pm

    Made these using goat cheese and bell peppers instead of hot ones.. Incredible! I just discovered ‘chipoltes in adobo’ this summer and I can’t wait to find new recipes with it.. just adds soo much flavour. But I have to say I have definitely put mayo on a fajita! It’s totally delish.. but that’s just me! I would be shocked to find a restaurant that did it.. more like a kinda embarrassing junky at-home habit.


  15. #
    Cyndi — July 31, 2013 @ 6:24 pm

    We just ate these. They’re AMAZING! I have tons of the crema (I can’t bring myself to call it mayo) left over and can’t wait to pour it over everything I eat over the next several days :-)


  16. #
    Yvonne — April 29, 2014 @ 11:01 pm

    I made these tonight with a few modifications. They were fabulous. I used Tyler Florence’s Mojo (found in Tacos Carne Asada recipe) to marinate some chicken thighs for my carnivore friends. The Mojo is a blend of garlic, cilantro, lime, oil, salt, pepper and jalapeño. I didn’t have a jalapeño so used some chipotle peppers. I saved some marinade and mixed it with a little mayo and sour cream, and thinned with a splash of the white wine I was drinking whilst cooking to make the crema. It was DELISH. Made the grilled veggies as stated but put some cumin and Adobo seasonings in. Served the veggies as a fajita topping with the chicken but it was good enough to make later for my vegetarian boyfriend. I grilled cabbage wedges and dressed them with the crema. Served with guacomole. The crema is really good. Don’t avoid it just because mayo is an ingredient. I’ve been to plenty of good Mexican restraunts that serve a creamy/spicy dressing on tacos.


  17. #
    Michael the Taco Pig — May 4, 2014 @ 9:53 pm

    The author is correct. We here in Cali are spoiled by our access to XLNT Mexican food. I think we all flock to eat anything that is spicy and rolled in a tortilla. I think iit’s all the pot. Burned our taste buds to the point we can only taste Mexfood. For your crema, try using equal portions of crema Mexicana and sour cream processed with a chipole or two, scooping up lots of the adobo. This is also a great crema for veggie or seafood-stuffed poblanos. I like my chile rellenos filled with something salady and not fried.


  18. #
    Katie @ Garnish Blog — August 2, 2015 @ 10:56 pm

    Made these for dinner tonight, and they were delicious. Great recipe, thanks!



  1. Pingback: July Favorites — Eat, Live, Run

  2. Pingback: Love Letters from the Kitchen | The Meaning of Me

  3. Pingback: Spicy Roasted Corn and Poblano Soup | How Sweet It Is

  4. Pingback: Spicy Roasted Corn and Poblano Soup. | Lifestyle Pins

  5. Pingback: Spicy Roasted Corn and Poblano Soup. » A Bowl Full Of Blogs

  6. Pingback: Daily Dinner Idea: Corn, Mushroom & Roasted Poblano Tacos | The Nest Blog

  7. Pingback: Food – Probably the Best Vegetarian Grilling Recipes | Everything Cool

  8. Pingback: Taco Tuesday | tiffanylanehandmade

  9. Pingback: Vegetarian Grilling Ideas to Please All Your Guests

  10. Pingback: Adventure to the Mountains |

  11. Pingback: 20 Weeks of (different!) Lightened-Up Dinners. | pinmeplease

  12. Pingback: Beware: You Might Convert To A Vegetarian After Trying Out These 36 Amazing Grilling Recipes. - Shredicate

  13. Pingback: 38 Grilling Recipes That Will Make You Want To Be Vegetarian | Gaza

  14. Pingback: 20 healthy freezer meals (gluten and dairy free)

  15. Pingback: My Pocket Press » 38 Grilling Recipes That Will Make You Want To Be Vegetarian

  16. Pingback: 38 Grilling Recipes That Will Make You Want To Be Vegetarian | Darnmeme

Leave a Comment

Current ye@r *