Tacos of creamy roasted poblano, corn and summer squash

Grill-roast the poblanos until completely blackened, then put them in a bowl covered with a kitchen towel.

Cut the summer squash into slabs and grill until almost tender.

Slice a large white onion, chop a few cloves of garlic, and cut the corn kernels off the cob.

When the poblanos are cool enough to handle, rub off the blackened skin, tear them open, pull out the seed pod, rinse briefly under running water to remove stray skin and seeds, and slice into thin strips.

Caramelize the onions and garlic together in a little olive oil in a big skillet. Chop the grilled squash and add it.

Add the corn and roasted poblanos. Crumble Mexican oregano over the top.

Stir in a few big spoonfuls of crema and season with salt.

Simmer for a minute, just until the cream has reduced enough to lightly coat the vegetables.