Inspired by the NYT Cooking

Tomatillo Salsa:

1 full share Veggie Box tomatillos, husked and rinsed

1 or 2 jalapeños or serrano chiles, seeded for a milder salsa, coarsely chopped

¼ cup chopped Veggie Box red onion, soaked for 5 minutes in cold water, drained and rinsed

¼ to ½ cup coarsely chopped cilantro (to taste)

Salt to taste (about ½ teaspoon)

¼ to ½ cup water, as needed





Tacos:

4 ears Veggie Box corn

2 tablespoons extra-virgin olive oil

1 Veggie Box red onion, finely chopped

Salt to taste

2 Veggie Box shishito peppers, or 1 serrano chile, minced

¼ cup chopped cilantro

8 warm corn tortillas

¼ to ½ cup crumbled feta, queso fresco or goat cheese

1 full share Veggie Box tomatillos, husked and rinsed 1 or 2 jalapeños or serrano chiles, seeded for a milder salsa, coarsely chopped 4 ears Veggie Box corn 2 tablespoons extra-virgin olive oil 1 Veggie Box red onion, finely chopped 2 Veggie Box shishito peppers, or 1 serrano chile, minced 8 warm corn tortillas

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and ¼ cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.



Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in cilantro, and about ¼ cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.



Top warm tortillas with corn. Sprinkle cheese over the corn and add more salsa if desired.