No. 246: Tacos with Grilled Poblano & Corn Salad

Repurposing leftovers and everything in your fridge is a skill. I'd say I'm definitely hit or miss when it comes to utilizing leftovers and ingredients before they go bad.

There are weeks where I'm virtuous and very thoughtful, carfully planning menus around that leftover roasted chicken or those goat cheese crumbles. But most of the time I'm just plain surprised when I find that forgotten Parmesan in the back of the fridge. Whoops! Sorry little guy.

I'm proud of this recipe mainly because I was able to repurpose the meet from our delectable oven ribs for the tacos. You could easily use chicken, pork or steak too, but I have to say that the rib pieces were quite tasty.

Tacos with Grilled Poblano & Corn Salad

This recipe from Alexandra Cooks is also hearty enough to easily make a vegetarian version by simply swapping avocado in for the meat.


2-3 poblano peppers
1 large red onion, peeled and sliced into thick rounds
2 ears of corn, shucked
Olive oil
Kosher salt and pepper
1 bunch scallions
1-2 limes
Hot sauce or red pepper flakes
Cilantro to taste
1/4 teaspoon sugar (optional)
Tortillas (for serving)
Cotija cheese or Monterey Jack or cheddar
Meat of your choice - steak, chicken, carnitas, whatever you like

To make

Preheat broiler (or grill) to high.

Place poblanos, corn and red onions on a large sheetpan. Drizzle lightly with olive oil, and season with salt and pepper. Broil until each vegetable has a nice char. You most likely will need to remove the corn first (it just needs a little color); the onions should be somewhat soft and charred as well; the poblanos need the most time and should be charred all around.

Transfer poblanos to a small bowl and cover with plastic wrap to create as much of an airtight seal as possible.

Sealed poblanos

Meanwhile, chop the red onions and add to a large mixing bowl. Remove the corn from the cob using a sharp knife and add to bowl. Chop the scallions finely and add to bowl. Season with 1/2 teaspoon kosher salt, 2 tablespoons olive oil, and the juice of one lime. Add hot sauce or red pepper flakes to taste.

When poblanos have cooled completely or when they are cool enough to handle, massage the skins off, and remove seeds and stem — this is kind of a pain, but just push through it. Give them a nice chop and add to the bowl. Chop up cilantro to taste and add to bowl. Give it a stir.

Poblano & corn salad

Taste and adjust seasoning as necessary with sugar (we didn't think we needed it), lime juice or more salt if you like.

If adding meat to this recipe; let rest, chop into bite sized strips or pieces and add to tacos on top of the salad. Finish with cheese if desired.

The results

Well, this is a new favorite for sure. I loved the perfectly balanced poblano heat with the charred corn and onion. So good.

Final tacos

(Don't let the picture fool you, there was a lot of filling in those tacos. I added shredded mild cheddar to mine.)

I also love the flexibility of this salad/salsa. You can adjust the size of the chop and the amount of juice/oil to your liking. Easily add avocado and cheese for a hearty vegetarian option too.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina