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1
For the tacos: Preheat your grill to medium-high heat.
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2
Clean away the husks and silks from the ear of corn and brush it lightly with 1 tablespoon of melted butter.
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3
Season the corn with a pinch of chili powder, salt and ground black pepper.
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4
Set aside.
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5
Lightly brush the poblano peppers with the tablespoon of olive oil.
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6
Add the corn and peppers to the grill over medium-high heat.
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7
Turn the corn every few minutes until it begins to darken, then remove it from the grill.
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8
Cook the peppers, turning them every few minutes, until they blister and darken (about 8-10 minutes).
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9
Remove the peppers from the grill, add them into a bowl and cover it with foil.
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10
Turn the grill off.
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11
With the grill off but still hot, add the tortillas to the grill and cook for about 1 minute on each side.
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12
Remove them from the grill, put them on a plate covered with foil and keep them warm.
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13
Carefully slice the corn kernels off of the cob and add it into a bowl along with the black beans.
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14
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 1/4-inch strips.
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15
For the creamy poblano sauce:
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16
Heat the broiler in your oven.
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17
Add the garlic (with the skin on) into a small baking dish and drizzle with 1 tablespoon of olive oil.
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18
Broil them in the oven for 3-4 minutes.
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19
Remove the dish from the oven and set on a rack.
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20
When its cool to the touch, squeeze the garlic out of its skin and set it aside.
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21
Add 1 tablespoon of olive oil to a saute pan over medium heat.
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22
Cook the onion until it becomes translucent, about 4-6 minutes.
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23
Add the sour cream, half of the poblano peppers, the roasted garlic, sauteed onion, juice from 1 lime, 2 tablespoons of the cilantro, cumin, salt, and ground black pepper into a food processor.
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24
Blend until smooth.
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25
Taste and adjust the seasoning as needed.
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26
Remove it from the food processor and add the cream sauce into a squeeze bottle.
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27
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.
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28
Add a big pinch of the cabbage to the top, drizzle with the creamy poblano sauce, and sprinkle on some of the cilantro.
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29
Serve with a lime wedge to squeeze over the tacos.
