Grilled Corn and Poblano Street Tacos with Smoky Chipotle Crema

Allergens

Dairy (sour cream), Gluten (flour tortillas)

Ingredients

• 4 large ears of corn, husked
• 2 poblano peppers
• 1 lb chicken breast or canned young jackfruit
• 1 cup sour cream
• 1 canned chipotle pepper in adobo sauce
• 2 tbsp fresh lime juice
• Salt and pepper, to taste
• 8 small flour tortillas
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. Preheat grill to medium high heat. Brush corn and poblano peppers with oil, season with salt and pepper. Grill corn until lightly charred, turning occasionally. Remove from grill and let cool. Grill poblano peppers until blackened, then place in a bowl and cover with plastic wrap to steam for 5 minutes.
2. In a blender or food processor, combine sour cream, chipotle pepper, adobo sauce, lime juice, salt and pepper. Blend until smooth. Set aside.
3. Slice kernels off corn and place in a large bowl. Shred chicken breast (or drain and rinse jackfruit) and add to corn. Stir in chipotle crema, tossing well to coat. Season with salt and pepper, to taste.
4. Heat tortillas on grill or in a dry pan until warm and slightly charred. Assemble tacos by placing a generous scoop of corn and chicken (or jackfruit) mixture onto each tortilla, then adding crumbled feta cheese, chopped cilantro, avocado slices, and more chipotle crema if desired.
5. Serve immediately with extra lime wedges.

Chef’s Insight

For an extra smoky flavor, wrap the corn in foil before grilling.

Notes

This recipe can be easily doubled or tripled for larger groups.