If I could capture the smell in my house and share it right now, I would. It is the smell of summer. It is the smell of fresh sweet corn and butter.
This is our second delicious fresh corn experience this season. One of the best things about living in a town in rural Kansas is the fresh sweet corn. It epitomizes summer.
Our first cooking of corn this year we made on the grill while we were grilling chicken breast. I served a side dish of crispy potatoes with homemade ketchup. The potatoes reminded me of patatas bravas, my favorite Spanish dish.
Today I did something different with the corn. I made a Mexican dinner of pork tacos and thought the corn would be great sautéed with some red pepper. I was right. If I could bottle this smell and then open it on a snowy winter day. It was easy enough to make that I think I’ll make some more the next time I grab some fresh ears of sweet corn.
I served the pork tacos with homemade guacamole, diced tomatoes, grated cheese, green onion, cilantro, and sour cream. I served a side of rice and the delicious Sautéed Fresh Summer Sweet Corn. Did I mention it was delicious?
I hope you enjoy these delightful recipes as much as I did!
What is your favorite summer corn recipe is. I have my order in for another dozen!
- 3 pound pork roast or pork butt
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon ground red pepper
- ½ teaspoon oregano
- ¼ teaspoon cocoa powder
- 1 Tablespoon tomato paste
- 2 cups vegetable broth or chicken broth
Place pork in slow cooker. Sprinkle spices over the top of the pork, ending with cocoa powder. Drizzle tomato paste over the top of the spices. Pour broth gently over the top of the pork, careful not to wash off the spices or tomato paste.
Cook on low for 6-10 hours, until pork is tender. Turn off and allow to cool.
Remove the pork and shred. Serve in warmed tortillas with your favorite taco toppings.
Sautéed Fresh Sweet Corn
- 2 Tablespoons unsalted butter
- 6 ears fresh sweet corn
- 2 Tablespoons fresh red pepper diced
- Salt and pepper
Shuck corn and remove silks. Wash thoroughly.
Cut corn kernels from cobs.
Melt butter in a large skillet. Toss red pepper into butter and cook for a minute. Add corn to the skillet and toss to coat with butter. Sauté corn and pepper over medium heat until the corn is tender, about 15 minutes. Stir occasionally to prevent burning or sticking. Remove to serving dish and sprinkle with freshly ground salt and pepper.