Instructions: Heat oven to 500 degrees.

To remove the corn kernels, youll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 2 cups of kernels. Youll also want to extract the delicious milk from the cobs surface. For this, run the dull side of the knife down the cob to squeeze the liquid out.

Place tomatillos in a small roasting pan; roast in the oven until blackened and bursting, about 15 minutes.

Place tomatillos, garlic, and jalapeno in the bowl of a food processor. Pulse until pureed, about 30 seconds. Transfer to a small bowl. Stir in cilantro and salt.

Spoon 1 tablespoon salsa mixture onto each tortilla. Divide corn, milk, and pulp over salsa. Sprinkle with Gruyere; garnish with cilantro.

Place on a baking sheet; bake until cheese is melted, about 4 minutes. Garnish with remaining salsa, and serve.

This recipe yields 6 servings.

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