Sweet corn and chili peppers are a match made for tacos – and for summer grilling!
Ingredients
- 4 ears of corn
- 4 poblano chili peppers
- ¼ cup sour cream
- Juice of 1 lime
- ½ tsp salt
- Fresh cilantro (for garnish)
- Queso fresco (for topping)
- Warmed tortillas (for serving)
Instructions
- Char corn and poblano chili peppers on the grill. Let cool. Cut corn off the cob and dice the peppers.
- Combine the diced peppers with sour cream, the juice of a lime, and salt. Mix well.
- Serve on warmed tortillas with fresh cilantro and queso fresco.