We riffed on that idea, adding pinto beans for protein and swapping cream cheese for the cream. The result is an addictive filling for Hot Bread Kitchen’s corn tortillas.
What you’ll need: 1 small red onion
1 tablespoon red wine vinegar
2 poblano chiles
2 ears corn, shucked if necessary
few sprigs cilantro
4 Hot Bread Kitchen Heritage Corn Tortillas
1 15-oz can pinto beans
2 oz cream cheese
2 oz cotija cheese
freshly ground black pepper
Equipment: rimmed baking sheet
Macerate the onions
Halve and peel the onion, then thinly slice. Place half of onion in a medium bowl. Add vinegar, season with salt and pepper and toss to coat. Set aside.
Broil the poblanos and corn
Preheat broiler with rack 6 inches from the heating element. Place poblanos and corn on a rimmed baking sheet and broil, turning halfway through, until charred, 6–8 minutes. Transfer chiles to a bowl and cover with plastic wrap. Let steam, 5 minutes. Peel away the charred outer skin of the chiles and discard. Remove stems and seeds and slice poblanos ½ inch thick.
Finish corn salad
When corn is cool enough to handle, cut kernels from cob. Add to bowl with the macerated onions. Pick leaves and tender stems from cilantro and add to corn salad, reserving a few sprigs for garnish. Add 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
Wrap tortillas in aluminum foil and place in the oven to heat while you prepare the filling.
Prepare the filling
Heat 1 tablespoon oil in a large skillet over medium high heat. Add remaining sliced onion and cook, stirring often, until soft, about 3 minutes. Add sliced poblanos and cook 1 minute; season with salt and pepper. Add beans, cream cheese and ½ cup water. Bring to a simmer and cook, stirring to help melt the cream cheese, until creamy and slightly reduced, about 4 minutes. Stir in half of the cotija cheese.
Build the tacos
Divide filling among tortillas and top with remaining cotija and reserved cilantro. Serve tacos with corn salad.