Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce

For the tacos:
Preheat your grill to medium-high heat.

Clean away the husks and silks from the ear of corn and brush it lightly with 1 tablespoon of melted butter. Season the corn with a pinch of chili powder, salt and ground black pepper. Set aside.

Lightly brush the poblano peppers with the tablespoon of olive oil.
Add the corn and peppers to the grill over medium-high heat. Turn the corn every few minutes until it begins to darken, then remove it from the grill.

Cook the peppers, turning them every few minutes, until they blister and darken (about 8-10 minutes). Remove the peppers from the grill, add them into a bowl and cover it with foil. Turn the grill off.

With the grill off but still hot, add the tortillas to the grill and cook for about 1 minute on each side. Remove them from the grill, put them on a plate covered with foil and keep them warm.

Carefully slice the corn kernels off of the cob and add it into a bowl along with the black beans.

When the peppers are cool to the touch, peel away their outer skin, slice off the tops, clear away the seeds and membrane, and slice them into 1/4-inch strips.

For the creamy poblano sauce:

Heat the broiler in your oven.

Add the garlic (with the skin on) into a small baking dish and drizzle with 1 tablespoon of olive oil. Broil them in the oven for 3-4 minutes. Remove the dish from the oven and set on a rack. When it’s cool to the touch, squeeze the garlic out of its skin and set it aside.

Add 1 tablespoon of olive oil to a sauté pan over medium heat. Cook the onion until it becomes translucent, about 4-6 minutes.

Add the sour cream, half of the poblano peppers, the roasted garlic, sauteed onion, juice from 1 lime, 2 tablespoons of the cilantro, cumin, salt, and ground black pepper into a food processor. Blend until smooth. Taste and adjust the seasoning as needed. Remove it from the food processor and add the cream sauce into a squeeze bottle.

Assemble the tacos: For each, add several strips of the pepper to the center of a tortilla followed by a few heaping tablespoons of the corn-black bean mixture. Add a big pinch of the cabbage to the top, drizzle with the creamy poblano sauce, and sprinkle on some of the cilantro.

Serve with a lime wedge to squeeze over the tacos.