Squash Blossom Corn Tacos
Ingredients
- 4 medium poblano peppers (about 1 pound)
- 3 tablespoons canola or extra-virgin olive oil, divided
- 1 large white onion, sliced 1/4 inch thick
- 2 cloves garlic, finely chopped
- ½ teaspoon dried oregano, preferably Mexican
- 2 medium summer squash (about 1 pound), cut into 3/8-inch cubes
- 1 cup corn kernels, fresh (from 1-2 ears) or frozen
- 12 squash blossoms, stems and stamens removed, sliced crosswise into 1/4-inch strips
- ¾ cup Mexican crema (see Tip) or crème fraîche
- 1 teaspoon salt
- 12 corn tortillas, warmed
- ⅓ cup crumbled goat cheese, queso fresco or feta
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