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Flavorful Roasted Hatch Chile and Sweet Corn Street Tacos

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These street tacos combine smoky roasted Hatch chiles and charred sweet corn for a quick, flavorful meal that captures the essence of summer with fresh lime and cilantro.

Ingredients

Scale
  • 4–5 medium Hatch chiles, roasted and peeled (substitute Anaheim or poblano chiles if needed)
  • 3 ears fresh sweet corn, husked and roasted or grilled
  • 8–10 corn tortillas, soft and warm
  • ½ medium white onion, finely diced
  • A handful fresh cilantro, chopped
  • 1–2 limes, juiced
  • 2 tablespoons olive oil (or avocado oil)
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: crumbled queso fresco, sliced radishes, crema

Instructions

  1. Preheat oven or grill to 450°F (232°C) or medium-high heat on grill.
  2. Roast Hatch chiles on baking sheet or grill grates, turning every 3 minutes until skins blister and blacken in spots, about 10-12 minutes. Place chiles in a covered bowl or bag to steam for easy peeling.
  3. Roast corn ears alongside chiles, turning occasionally until kernels are lightly charred and smoky, about 10 minutes. Let cool and slice kernels off the cob.
  4. Peel skins from chiles carefully, avoiding rinsing with water. Remove seeds if less heat is desired. Chop chiles finely.
  5. In a mixing bowl, combine chopped chiles, charred corn kernels, diced onion, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss gently and adjust seasoning to taste.
  6. Heat cast iron skillet or griddle over medium heat. Warm tortillas one or two at a time for about 30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean kitchen towel.
  7. Assemble tacos by spooning filling onto each tortilla. Add optional toppings like queso fresco or radishes if desired.
  8. Serve immediately with extra lime wedges on the side.

Notes

Do not rinse roasted chiles under water to preserve smoky flavor; steam under plastic wrap to loosen skins for peeling. Use fresh corn for best flavor; frozen corn can be substituted. Warm tortillas in a dry skillet for a soft yet slightly toasted texture. Optional toppings add creaminess and texture. Leftover filling can be stored refrigerated up to 3 days and reheated gently.

Nutrition

Keywords: Hatch chile, sweet corn, street tacos, roasted chiles, summer recipe, Mexican tacos, easy tacos, vegetarian tacos, gluten-free

Find it online: https://cookluma.com/flavorful-roasted-hatch-chile-and-sweet-corn-street-tacos-recipe-easy-step-by-step-guide/