Summer Tacos

from NYTimes Cooking

• ½ pound green beans, topped and tailed
• 4 ears corn
• 2 tablespoons extra-virgin olive oil
• 1small red or white onion, finely chopped
• Salt to taste
• 1 serrano chile, minced
• ¼ cup chopped cilantro
• 1 recipe fresh tomatillo salsa
• 8 warm corn tortillas
• ¼ to ½ cup crumbled feta, queso fresco or goat cheese

1. Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
2. 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 green beans and cilantro, and about ¼ cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
3. Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.