Corn and Squash Tacos

Adapted from a recipe in “Seasons of My Heart” by Susana Trilling. 

Serves 3 to 4 

Cut off the corn kernels from the cobs. Reserve kernels. Break the cobs in half, and then place in a saucepan with 2 cups of water. Bring to a boil, and then reduce heat to medium. Cook cobs for 30 minutes and remove from heat. Discard cobs. 

Blacken the skins of the poblanos by placing them on top of a burner on the stove. Cook them until they are charred all over, turning often, and then transfer to a plastic bag. Let them hang out for at least 10 minutes. Then peel off their skin, remove the stems and seeds, and cut flesh into 1/4 inch thick strips. 

Preheat the oven to 350°F. 

In a large iron skillet, melt the butter over medium heat. Then add the onions. Cook until transparent, about 5 minutes or so. Then add the corn kernels, squash and garlic. Cook for about 10 minutes, stirring often. Add the poblano strips and cook for an additional 10 minutes.

Strain the liquid away from the corn cobs. Pour 1/2 cup of the liquid into the pot with the squash and poblanos. Reserve any remaining stock for another soup recipe or to cook pasta. Cook for 5 minutes. Turn off the heat, and add the crema. Season with salt and pepper to taste.

Sprinkle the cheese on top. Allow cheese to melt and serve with corn tortillas.