Tomatillo Salsa Verde
Preheat the oven to 350° F
In a medium-size bowl, add the garlic, tomatillos, and onion. Drizzle with olive oil and toss until combined.
On a parchment-lined sheet pan, add the prepared tomatillos and onion. Roast for 25-30 minutes, or until tomatillos have softened. Set aside to cool.
Once roasted vegetables have cooled a bit, add them to a food processor (or blender), along with the lime juice, chopped chile, oregano, and salt.
Blend until smooth & well-combined, adding a bit of water as needed to thin it out.
In a medium-sized bowl, toss the bread cubes with olive oil, smoked paprika, cayenne, salt & pepper (to taste).
Toast in the oven for 25-30 minutes or until golden brown and extra toasty (not at all soft)
While bread is toasting, add the husked corn to a large pot.
Bring to a boil, and cook for 2-3 minutes, or until it's yellow and tender. Remove with tongs and add to a colander. Rinse with cold water and set aside to cool.
Once the corn has cooled, slice kernels off the cob and add to a platter or serving bowl.
Add sliced heirloom tomatoes, radish, chives and a few hunks of goat cheese. Season to taste.
Grab a handful of toasted bread cubes & crumble them in your hands over the dish (and leave some cubed, for texture).
Top with tomatillo salsa verde and serve