Grilled Corn, Mushroom, and Roasted Poblano Tacos With Chipotle Crema

These tacos are bursting with flavor from the smoky grilled corn, earthy mushrooms, and spicy chipotle crema. Roasting the poblano peppers adds depth to the dish, while the fresh cilantro and lime brighten up the flavors. Perfect for a quick and delicious meal

Ingredients:

• 2 ears of corn, husked
• 2 large poblano peppers
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 chipotle pepper in adobo sauce, minced
• 8 small tortillas
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

Warm the grill up to a medium-high level

On the grill, put corn and poblano peppers

For the corn, cook for about 10 minutes, turning it over every so often, until it is charred and soft

For the peppers, cook for about 15 minutes

Take it off the grill and let it cool down a bit

Put olive oil in a skillet and heat it over medium-low heat while the corn and peppers cool down

After you add the mushrooms, cook for about 5 to 7 minutes, until they are golden brown and soft

Add pepper and salt to taste

Put minced chipotle pepper and sour cream in a small bowl

Mix them together to make chipotle crema

Take the corn kernels off the cob that has been grilled and put them in a bowl

Roast the poblano peppers and then peel, seed, and chop them

Just give the tortillas a quick 30 second grill time on each side

Spread some chipotle crema on each tortilla before putting the tacos together

Grilled corn, mushrooms, roasted poblano peppers, and chopped cilantro should be added on top

Add wedges of lime on top

Serve right away and enjoy