Roast and peel the chiles poblanos, then devein and cut into strips. Cut the fungus from the corn cobs and chop it roughly. Set aside. Heat the oil and cook the onion and garlic, without browning, until they are soft. Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mixture is soft and the liquid from the fungus has evaporated--about 15 minutes. Makes enough filling for dozen quesadillas. The Cuisines of Mexico Diana Kennedy