Step 1

Working in a large bowl, cut the corn kernels off of the cobs. Add the beans and toss.

Step 2

Using the back of a knife, scrape all of the corn milk from the cobs into a medium bowl. Add the yogurt, olive oil, cheese, chopped cilantro and cumin, season with salt and pepper and mix the corn crema until smooth. Add all but 1/2 cup of the corn crema to the corn and beans, season with salt and pepper and toss to coat.

Step 3

Spoon the corn and beans onto the tortillas and top with avocado, radishes and cilantro sprigs. Fold in half and serve with the remaining corn crema.