Recipe: Fire-roasted Corn and Poblano Chile Tacos (makes 24)

FIRE-ROASTED CORN AND POBLANO CHILE TACOS

FOR THE TACO FILLING:
6 ears fresh white or yellow corn (or 3 1/2 cups of frozen corn kernels may be substituted if fresh corn is not available)
1 Tbsp. butter
1/2 medium white onion, finely diced
3 cloves garlic, peeled and sliced
3 medium to large poblano chiles, roasted, peeled, stemmed, seeded, and diced
Dash of salt
1 tsp. toasted dried Mexican oregano (or 1 tsp. chopped fresh marjoram)
3/4 cup half-and-half (or 2/3 cup heavy cream)
Juice of 1 lime
6 oz. grated Monterey Jack cheese
3 oz. grated Mexican cotija cheese, Romano, or Parmesan cheese, grated
FOR THE TACOS:
2 Tbsp. vegetable oil
Soft corn tortillas

TO MAKE THE TACO FILLING:
Roast in the husk until just tender (about 10 minutes over charcoal or 18 minutes in a 425 degree F oven), cooled, husked, and strip kernels from cob.

Heat butter in heavy saute or sauce pan over medium-high heat. Cook onion for 1 to 2 minutes until slightly browned on the edges.

Add garlic and saute for 1 minute more.

Add poblano chiles, corn, salt, and oregano; stir to combine, and add half-and-half. Bring to a boil and reduce heat to simmer. Reduce liquid by half (by a third, if using cream), stirring often.

Add lime juice and cheeses; heat through until bubbly, mixture will be fairly thick.

TO MAKE THE TACOS:
Preheat griddle, comal, or heavy skillet to a medium-high heat, then brush with a light coating of oil.

Place a few tortillas on the hot surface and spoon 1 1/2 tablespoons of filling on top of each tortilla. When tortillas are softened, fold over to make tacos. Cook until golden brown on both sides; place in a cloth-lined basket or serving dish, and cover. Repeat with remaining tacos.

Note from source: This dish takes its inspiration from the ubiquitous Mexican street-vendor treat Esquites. Made from fresh ears of sweet white corn roasted over a charcoal fire, the esquites are cut off the cob and served in a cup with chiles, lime, and crumbled cheese. When used for a taco filling, the flavors of the fresh corn and the corn tortilla contrast as well as complement each other.

Makes 24 tacos, 8 servings
Source: Tacos: The Santa Fe School of Cooking Series by Susan Curtis, Daniel Hoyer and R. Allen Smith