Squash and Corn Tacos

serves 4

Preheat the oven to 350°F.

In a large skillet, melt the butter over medium heat. Add the onions and cook until transparent, about 5 minutes. Add the corn kernels, squash and garlic. Cook for about 10 minutes, stirring often. Add the poblano and stir to combine.

Turn off the heat, and add the crema. Season with salt and pepper to taste. Spoon the filling into tortillas and sprinkle with cheese.