Grated Squash, Corn and Tomatillo Tacos

• 1 tablespoon extra virgin olive oil or sunflower oil
• 1 small red onion, chopped
• 1 to 2 garlic cloves, minced
• 1 to 3 serrano or jalapeno chiles, minced (to taste)
• 1 pound summer squash, grated
• Kernels from 2 ears of corn
• 1/4 cup cilantro (more to taste)
• 10 to 12 corn tortillas
• About 1 cup cooked tomatillo salsa
• 3 ounces crumbled queso fresco or feta
• Shredded cabbage for topping (optional)

1. Heat the oil over medium heat in a large, heavy skillet and add the onion.
2. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles.
3. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste.
4. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes.
5. Stir in the cilantro, taste and adjust seasonings.
6. Remove from the heat.
7. Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water.
8. Bring the water to a boil, cover tightly and steam for 1 minute.
9. Turn off the heat and allow to sit for 10 to 12 minutes.
10. Spoon the warm corn and squash mixture onto the hot tortillas.
11. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage.
12. Fold up the tortilla and serve.

extra virgin olive oil, red onion, garlic, serrano, summer, kernels from, cilantro, corn tortillas, salsa, queso fresco, cabbage

Taken from cooking.nytimes.com/recipes/1014929 (may not work)