Sweet corn and chili peppers are a match made for tacos – and for summer grilling!

Recipe:

1. Char 4 ears of corn and 4 poblano chili peppers on the grill. Let cool. Cut corn off the cob and dice the peppers.

2. Combine the diced peppers with ¼ cup sour cream, juice of 1 lime, and ½ tsp salt. Mix well.

3. Serve corn and pepper mixture on warmed tortillas with fresh cilantro and queso fresco.