1 tbsp. butter
1 small white onion, finely diced
2 garlic cloves, peeled, sliced
1 large poblano chile, roasted, peeled, seeded, diced
3 ears fresh yellow corn, roasted in husks until tender or 2 c. frozen corn kernels
dash of salt
1 tsp. toasted dried Mexican oregano
juice of 1 lime
4 oz. Chihuahua cheese, grated
2 oz. grated parmesan or romano cheese
1 tbsp. vegetable oil
12 corn tortillas
lime wedges for garnish, optional

Heat butter in a heavy sauté pan or saucepan over medium-high heat. Cook onion 1 minute, until slightly browned on edges. Add garlic and sauté 1 minute. until slightly browned on edges. Add garlic and sauté 1 minute more. Add poblano, corn, salt and oregano; remove from heat and stir to combine. Then add lime juice, Chihuahua cheese and parmesan. Stir. Brush a griddle, comal or heavy skillet with a light coating of oil. Bring to medium-high heat. Place a few tortillas on hot skillet; fill tortillas, reserving part of filling for garnish. When tortillas are softened, fold over to make tacos. Cook until golden brown on both sides. Garnish with extra cheese and lime wedges as desired.

Makes 12 tacos.