Creamy Poblano and Corn Tacos (Tacos de Rajas con Crema)

Heat ¼ cup water in a large skillet over low heat. Add the onion and cook for 5 to 6 minutes, stirring often, until it is tender and translucent. Add the garlic, corn, and vegetable broth, increase the heat to medium, cover, and let steam until the corn is tender, for 3 to 4 minutes. 2. Stir in the poblano chiles and cook for 1 minute, or until they are heated through. Reduce the heat to low and pour in the crema. Add the salt and pepper and stir. 3. To assemble, one by one heat the tortillas on a skillet or comal over medium heat for 1 minute on each side. Fill each tortilla with 2 tablespoons of the filling and serve immediately. 4. I do not recommend you store the assembled tacos, but you can store the rajas con crema in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.