Soft Tacos With Chicken and Tomato-Corn Salsa

• 1/2 small red or white onion, finely chopped
• 1 ear of corn, steamed for five minutes
• 1 pound ripe tomatoes, finely chopped
• 1 to 3 jalapeno or serrano peppers (to taste), seeded if desired and minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Salt to taste
• 1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
• 8 corn tortillas
• 1/2 cup crumbled queso fresco or feta cheese

1. Place the chopped onion in a small bowl, and cover with cold water.
2. Let sit for five minutes, then drain and rinse with cold water.
3. Drain on paper towels.
4. Cut the kernels off the steamed ear of corn.
5. Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn.
6. Season to taste with salt, and add up to 1 tablespoon fresh lime juice.
7. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
8. Heat the tortillas.
9. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible.
10. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top.
11. Serve, passing additional salsa if there is any at the table.

red, corn, tomatoes, serrano peppers, fresh cilantro, lime juice, salt, chicken, corn tortillas, queso fresco

Taken from cooking.nytimes.com/recipes/1012620 (may not work)