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Fire-Roasted Corn and Poblano Tacos

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“These delicious tacos are served at Jalapenos Restaurant in Houston. They are best with corn from the roasted corn cobs, rather than frozen corn. If you can't find the authentic ingredients, substitutions are listed. Note: prep time does not include time to prepare charcoal for roasted corn. Cook time assumes oven roasting for corn.”
1hr 15mins
12 tacos

Ingredients Nutrition


  1. Heat butter in heavy saute pan over medium heat.
  2. Cook onion for 1 minute, until slightly brown on the edges.
  3. Add garlic and saute 1 minute more.
  4. Add poblano, corn, salt, and oregano.
  5. Remove from heat and stir to combine.
  6. Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
  7. Stir.
  8. Brush a griddle, comal or heavy skillet with a light coating of oil.
  9. Bring to medium heat.
  10. Place a tortilla (or a few if they fit) on the hot surface.
  11. Fill tortillas on one half.
  12. When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
  13. Keep warm in oven until all are finished.
  14. Garnish with reserved Chihuahua cheese and lime wedges.

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