I invented this recipe for Taco Salad Night (a special event in our house), using corn cut from a couple ears of raw corn. Frozen corn can be substituted. I love lime, so I use a tablespoon of fresh lime juice, however if you’d like a more subtle lime flavor then feel free to start with less lime juice and add more to taste.

Ingredients
2 ears of corn (uncooked)
4 to 6 tomatillos, chopped
1 jalapeno
1 tablespoon water
1 thinly sliced green onion
1/2 to 1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro or flat leaf (Italian) parsley

Directions
Using a sharp knife, carefully slice the corn off the corn cob; gently using fingers break apart corn stuck together.
Slice the jalapeno in half and remove the ribs and seeds with the back of your knife; if you want more heat then remove less ribs and seeds.
Dice the jalapeno.
Place a skillet over high heat and cook the corn and jalapenos; turn down the heat to medium-high after the corn chars slightly.
Add water to prevent burning and scrape up some of the good stuff stuck to the pan.
Add tomatillos and turn the heat down to medium-low; cook for about 2 minutes.
Turn off heat and add the lime juice (up to 1 tablespoon), green onion, and cilantro or parsley.
Season to taste with salt.

Enjoy!