Summer veggies take center stage in these delicious Creamy Corn, Zucchini and Poblano Tacos. Sweet corn, tender zucchini and smoky roasted poblano peppers meld together in a flavor packed filling tied together with a swirl tangy sour cream. Stuff the mixture into soft tortillas and you’ve got a tasty dinner on the table in about 45 minutes. This recipe is vegetarian, easily gluten free and vegan. [ recipe VIDEO on recipe card ]
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Made these tacos tonight and they were so amazingly good!” ~ Karen
The Perfect Summer Trio in Tacos
Tacos are perfect casual food, with toasty tortillas waiting to be stuffed with something delicious.They wiggle their way into our dinner rotation just about every week, planned or unplanned. They’re easy to make, endlessly versatile and with those mouthwatering flavors, everyone is satisfied!
There’s almost always a stash of Tofu Taco filling in the freezer (hooray!). And then there’s those nights where I’m craving Tacos Rancheros for dinner. But during summer, we make these late summer Zucchini, Corn and Poblano Tacos.
This Recipe Is
- smoky, sweet and spicy
- simple, made in one pan
- texture rich
If you make homemade Mexican Inspired Recipes, you’ll enjoy these delicious poblano tacos.
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How to Make Zucchini Corn & Poblano Tacos
step by step
Poblano peppers aren’t generally spicy, rather they have a mild spice and a unique smoky flavor.
This recipe is all about multitasking. So, while the poblanos are roasting, the veggies are chopped. While the poblanos are sweating, the zucchini, corn and onions are cooked.
Traci’s Tips
- Time-Saving Tip: poblanos can be roasted up to two days in advance if needed. They can be frozen too. Simply place the peeled poblanos in a freezer bag. When ready to use, defrost the entire bag or cut off the amount you’ll need while the peppers are still frozen.
- Share With: share these tacos simply with a side of tortilla chips and Guacamole with Sour Cream, or make it a feast with Mexican Black Beans, blender Chipotle Salsa and this reader favorite Spanish Brown Rice.
- Vegan option? Yes please! Simply use vegan sour cream in place of dairy.
Creamy Corn, Zucchini and Poblano Tacos
Servings:10 – 12 Tacos
Calories:193kcal
[ watch VIDEO below ] Summer veggies take center stage in these delicious Creamy Corn, Zucchini and Poblano Tacos. Sweet corn, tender zucchini and smoky roasted poblano peppers meld together in a flavor packed filling tied together with a swirl tangy sour cream. Stuff the mixture into soft tortillas and you’ve got a tasty dinner on the table in about 45 minutes. This recipe is vegetarian, easily gluten free and vegan.
Ingredients
- 1/4 cup (40 grams) Pepitas (optional)
- 3 (10 ounces / 300 grams) Poblanos
- 3 teaspoons Vegetable Oil like olive or coconut oil, divided
- 1 pound (465 grams) Zucchini sliced into bite size pieces – about 2 1/2 C
- 1 1/4 cup (170 grams) Sweet Corn fresh off the cob or frozen, about 1 large ear
- 2 cup (200 grams) Purple Onion, sliced in 1/2 moons, about one large
- 2 Cloves of Garlic minced
- 3/4 teaspoon Cumin ground
- 3/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Oregano dried
- 1/2 cup (130 grams) Sour Cream or sub vegan sour cream
- 1/2 Lime, juiced
- 1 Fist Full of Fresh Cilantro chopped for serving
Serve With:
- 10-12 Corn or Flour Tortillas gluten free if needed, look for organic and/or non GMO
- Avocado, Guacamole or Hot Sauce, Fresh Cherry Tomatoes and Lime Wedges.
Instructions
- In a dry 10" Cast Iron Skillet, toast the pepitas on medium low heat for about three minutes, tossing and flipping until they're slightly golden. Remove from pan and set aside to cool.
- Blister/RoastThe Poblanos: this can be done in the oven, on stove top gas range, or grill. (see notes below for the latter two)In the Oven: Set oven to broil. Set the poblanos on an unlined sheet pan and broil, turning the poblanos every 2-3 minutes to blister, for about 10 -12 minutes. The peppers will become charred on all sids.Once blistered set the poblanos in a covered bowl for 10 minutes (this will make them easier to peel). Peel, remove the stem and seeds and slice into bite size pieces. Set aside.
- Cook The Veggies: In a 10 inch cast iron skillet, add 2 teaspoons of oil. Heat until shimmering. Turn heat to medium and add the zucchini, stirring only a few times, for about 6-8 minutes until tender-crisp, a bit of browning is okay. Add the corn and cook for another 2 minutes. Remove from pan and set aside.
- In the same pan, add the last teaspoon of oil. Heat until shimmering. Turn heat to medium and add the onions, stirring occasionally for about 8 minutes or until softened. Stir in garlic, cumin, sea salt and oregano. Turn heat to low, add the poblanos, corn and zucchini mixture and the sour cream. Stir to incorporate all the ingredients on low heat to gently warm through. A few more tablespoons of sour cream can be added if desired. Squeeze 1/2 lime over mixture, stir, remove from heat and lid to keep warm.
- Warm tortillas over a low open stove flame or in a cast iron skillet, about 20 seconds each side or according to package directions. Serve warm tortillas with filling and toppings as desired.
- To freeze, place zucchini mixture in a freezer proof container for up to three weeks. Thaw in the refrigerator overnight and gently rewarm over low heat.
Video
Notes
More Ways to Roast Poblanos:
- Stove Top Gas Range: Blister poblanos on a medium open stove top flame turning as needed until all the skin is charred, about 10 minutes.
- Grill: Heat grill to highest heat setting. Set poblanos on grill grate, turning the poblanos every 4-5 minutes to blister for about 10 minutes.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1taco | Calories: 193kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 406mg | Potassium: 337mg | Fiber: 3g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I made these for dinner the other night and my son stopped by after work. We all loved them, my son, who enjoys meat did not miss having it and even took the leftovers home with him. I used a non dairy sour cream in this recipe, and I added more cumin and oregano than the recipe called for plus added paprika. We had tomatoes and avocado to garnish the tacos.
Love hearing this, Annette! Thank you for your note, tips and giving the tacos a go!
Tell me about those delicious looking taco shells in the picture. How do I achieve that blackened effect?
Hi Kim! Those are soft tortillas from La Tortilla Factory brand. They’re a blend of corn and flour and so delicious! There’s two ways I char soft tortillas: 1. on a grill or gas stove top, over the flame. 2. use a dry cast iron skillet or griddle on medium heat. I hope you enjoy the tacos!
I will give it a try because they look delicious! Thanks!
We made these tonight and they were really good! We had fresh corn and I scraped the cobs and added the corn “milk” to the veggies. We didn’t have sour cream and just topped off each taco with plenty of homemade guacamole. They were still fantastic!
Best news ever! Thank you for your note, tip about the corn ‘milk’ and sending a smile, Lalla! Yes to plenty of homemade guac!
An accidental delicious tweak. I stopped to get poblano peppers but I *knew* I had the rest. I happily followed the recipe exactly as stated but when it came time to add sour cream I realized I only had light pumpkin pie Greek yogurt!!!. Since everything was already cooked in the pan I just went with it. The result was amazing. The perfect blend of salty sweet. I allotted myself 3 but went back for 2 more because they were that good!! Maybe after the season I’ll make the intended way! :)
Hooray for tasty tacos and I looove that it worked out with the Greek yogurt (what a win!). I understand seconds! Thank you for your note and star rating, Shelly!
Think I could use cashew yogurt?
Hi Leah! Thank you for your note. I’ve not tried cashew yogurt, so am not sure how it will perform when heated in this recipe. If you give it a go, please let us know how it goes?!
When you say 4 servings, do you mean 4 tacos or 8 tacos per recipe? Looking forward to making this soon! Thank you.
Hi Minaxi – it makes about 10-12 tacos depending on how much you stuff into each taco. So, this recipe, as written, could easily feed 4 people, maybe 5 – adults. I hope this helps!
Made these tacos tonight and they were so amazingly good! Thanks for such a great recipe- can’t wait to try more.
Hooray! Thank you for your note Karen! We love these too.. in fact, I’ll be making another batch and freezing for later!
Beautiful! A tip about freezing peppers–place sections, skin side up, on a baking sheet and place in the freezer for an hour or so, until hard. Then pop them in a freezer bag. Since they are frozen individually they don’t stick together, so it’s much easier later to just take out however much you need. I’ve only tried it with raw peppers but it might work on roasted ones.
Hiii Jennifer! Thank you so much for your tip! That’s a great idea… and how I freeze so many berries and… corn too! hehe!
Mexican was on the menu for tonight so how can I not make these now after seeing how you have packed all the end of summer’s bounty into these gorgeous tortillas?! Thanks for motivating me to buy extra at the farm stand so that I can enjoy these through the winter instead of just dreaming about them!
Hooray for buying extra at the farm stand! I hope you enjoy these tacos Jean! :D