Zucchini Corn Tacos with Queso Fresco Recipe

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 medium white onion, chopped
• 4 medium tomatoes, pureed in a food processor
• 2 cloves garlic, minced
• 2 large poblano peppers
• 1 ear of corn, husked, corn kernals cut off and reserved
• 4 medium zucchini, cut into 1/2 inch pieces.
• 4 tablespoons chopped fresh cilantro
• 2/3 cup crema or crème fraiche, plus more for serving
• 1 cup crumbled queso fresco
• 2 dozen small corn tortillas

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