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How To Prepare Grilled Corn, Mushroom, Roasted Poblano Tacos With Chipotle Crema ?


Preparation time: 10 mins

Cooking time: 45 mins

Serving: 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

  Chipotle Crema

  • 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


  1. 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.
  2. 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.
  3. Assemble tacos by placing generous spoonfuls of corn, mushrooms and peppers in warm tortillas. Top with cheese, avocado slices and chipotle crema.
  4. 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!

Posted by Coba Grills and we thank How Sweet Eats for this delicious recipe and the recipe link