Rick Bayless's Zucchini, Corn, and Poblano Tacos Recipe

Ingredients (12)

• 2 tablespoons vegetable oil
• 1 medium white onion, chopped
• 1 pound fresh tomatoes, roughly chopped, or 2/3 of a 28-ounce can whole tomatoes, drained
• 2 cloves garlic, minced
• 2 large fresh poblano chiles
• kernels cut from 1 large ear of corn (about 1 cup)
• 4 medium (about 1 ½ pounds) zucchini, cut into ½-inch cubes (about 5 cups total)
• 1 sprig fresh epazote, leaves removed or roughly chopped, or 3 tablespoons chopped fresh cilantro
• 2/3 cup crema, crème fraîche or heavy (whipping) cream
• Salt to taste
• 1/2 cup (about 2 ounces) Mexican queso fresco or other crumbly fresh cheese like salted pressed farmer's cheese or feta
• 24 fresh, warm corn tortillas