Creamy summer squash, corn, roasted poblano and squash blossom tacos

Start with onions caramelized in olive oil in a skillet; add a little chopped garlic and stir until aromatic.

Rub whole-leaf Mexican oregano between the palms over the pan and toss; take the onion mixture out of the skillet.

Coat the bottom of the hot skillet with olive oil and add the cubed summer squash; toss until it starts to soften.

Clean the squash blossoms: remove the stamen from the middle, take off the sepals, break off the stem; keep the bulb at the base or not. Slice crosswise.

Roast the poblano directly over the open burner until blackened all around; when cool, peel off the papery skin, tear out the stem end and seed pod, and cut into strips.

Add the roasted poblano strips and corn cut off the cob to the squash, then the squash blossoms and the caramelized onions.

Add the crema (heavy cream cultured with a sour cream culture, 12 hours at room temperature then 12 hours refrigerated) and cook together a couple of minutes until it comes together.

Taste, then salt; stir together and taste again.

Fill tacos with the vegetable mixture and top with a little cream and queso fresco; cilantro or epazote optional.