La esquina corn tacos

From cauliflower breakfast tacos to spicy fish iterations, it wouldn't be Cinco de Mayo without the classic Mexican dish. "This healthy recipe is high in fiber and protein thanks to the black beans," says chef Fabian Gallardo of La Esquina. "Plus, adding grilled corn kernels gives it a nice charred flavor and great texture."

Ingredients:

For the tacos:
1 ear of corn
1 tablespoon melted butter
Pinch of chile powder
Pinch of salt
Pinch of ground black pepper
4 poblano peppers
1 tablespoon olive oil
8 4-inch tortillas
1 15-ounce can black beans, drained and rinsed
⅔ cup shredded cabbage
Juice from 1 lime
2 tablespoons fresh cilantro

For the poblano sauce:
2 garlic cloves
2 tablespoons olive oil
¼ cup chopped onion
⅔ cup sour cream
2 tablespoons fresh chopped cilantro
½ teaspoon dried cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 small limes, quartered to serve with the tacos

Directions:

For the tacos:
1. Clean away the husk and silk of the ear of corn and brush it lightly with 1 tablespoon of melted butter. Season the corn with a pinch of chile powder, salt, and ground black pepper. Set aside.

2. Lightly brush the poblano peppers with 1 tablespoon of olive oil.

3. Add the corn to a grill over medium-high heat. Turn the corn every few minutes until it begins to darken, then remove it from the grill.

4. Cook the peppers on the grill, turning them every few minutes, until they blister and darken (about 8-10 minutes), then remove and place in a bowl covered with foil.

5. With the grill off but still hot, add the tortillas and cook for about 1 minute on each side. Remove and keep them warm.

6. Slice the corn away from the cob and add it to a bowl along with the black beans.

7. When the peppers are cool to the touch, peel away their outer skin, slice off the tops, clear away the seeds and membrane, and slice them into ¼-inch strips.

For the poblano sauce:
1. Add the garlic (with the skin on) to a small baking dish and drizzle with 1 tablespoon of olive oil. Broil in the oven for 3 to 4 minutes.

2. Add the remaining tablespoon of olive oil to a sauté pan over medium heat. Cook the onion until it becomes translucent, about 4 to 6 minutes.

3. In a food processor, add the sour cream, two of the poblano peppers, garlic, onion, juice from 1 lime, 2 tablespoons of the cilantro, cumin, salt, and ground black pepper. Blend until smooth.

4. Assemble the tacos: for each, add several strips of the pepper to the center of a tortilla followed by a few heaping tablespoons of the corn-black bean mixture. Add a big pinch of the cabbage to the top, drizzle with the poblano sauce, and sprinkle on some of the cilantro.

To Serve: Squeeze a lime wedge over the tacos and enjoy.