Fire-Roasted Corn And Poblano Tacos - cooking recipe

Ingredients

1 tablespoon butter
1 small white onion, finely diced
2 cloves garlic, peeled,sliced
1 large poblano chile, roasted,peeled,seeded,diced
3 ears fresh corn, roasted in husks until just tender about 10 minutes over charcoal,or 18 minutes in a 425 oven,cooled or 2 cups frozen corn kernels, roasted in single layer in oven,if you must
1 dash salt
1 teaspoon toasted dried Mexican oregano (or marjoram)
1 lime, juice of
4 ounces chihuahua cheese, grated (or substitute Muenster)
2 ounces grated Cotija cheese or 2 ounces Anejo cheese (or Romano or Parmesan cheese)
1 tablespoon vegetable oil
12 corn tortillas (as fresh as possible)
lime wedge (to garnish) (optional)

Preparation

Heat butter in heavy saute pan over medium heat.
Cook onion for 1 minute, until slightly brown on the edges.
Add garlic and saute 1 minute more.
Add poblano, corn, salt, and oregano.
Remove from heat and stir to combine.
Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
Stir.
Brush a griddle, comal or heavy skillet with a light coating of oil.
Bring to medium heat.
Place a tortilla (or a few if they fit) on the hot surface.
Fill tortillas on one half.
When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
Keep warm in oven until all are finished.
Garnish with reserved Chihuahua cheese and lime wedges.