Fresh corn on the cob is one of summer’s most popular menu items at weekend BBQs and get-togethers. But while it’s in season, don’t wait until the weekend to enjoy this sweet taste of summer and definitely don’t limit yourself to just corn on the cob. When removed from the cob and used in dishes instead of canned or frozen corn, fresh corn adds a wonderful flavor that you can only get during this season.
Miso Pork and Sweet Corn Stir-fry is a delicious way to make a simple weeknight dinner that features the freshness of summer’s corn on the cob. It’s easy to remove from cob. Just watch the brief video on the left to learn how.
Your local Santa Clara County farmers markets have an abundance of fresh corn right now so take a stroll through the one nearest you. In addition to fresh corn on the cob, you’ll find some pretty amazing fresh local produce at farmers markets, typically organic and less expensive than the grocery stores.
- 1 tablespoon butter, softened to room temperature
- 2 tablespoons miso paste (readily available in the ethnic foods aisle of local grocery stores such as Safeway and Zanotto’s)
- 1 tablespoon vegetable oil
- 4 boneless pork chops, sliced crosswise into strips about 1/4-inch thick
- 1 yellow onion, peeled then halved and thinly sliced
- 1 garlic clove, peeled and minced
- 1 8-oz carton of sliced mushrooms, cleaned and ready-to-eat
- 4 ears fresh corn, husked and silk strands removed and cut from the cob (click on the brief video to the left to see how to easily cut fresh corn from the cob)
- 1/4 cup mirin (Japanese seasoned rice cooking wine readily available in the ethnic foods aisle of local grocery stores such as Safeway and Zanotto’s)
- 1/2 – 1 teaspoon salt (depending on taste)
- 1/4 teaspoon black pepper
- 2 green onions, trimmed and thinly sliced on the diagonal (optional as garnish)
Note: you can substitute 1 16-oz bag of frozen petite corn in this recipe but it will not have that delicious “taste of summer” that comes only from fresh corn on the cob.
- Combine the softened butter and miso paste with a fork in a small bowl until well blended. Set aside.
- Heat vegetable oil in large skillet over medium-high heat. When shimmering hot, add the pork strips and stir-fry for a few minutes until pork in no longer pink and edges are beginning to brown and crisp up.
- Add the sliced onion and continue to stir-fry for 2 minutes.
- Add the minced garlic and stir-fry for about 15 seconds.
- Add the sliced mushrooms and stir-fry for 2 minutes.
- Add the corn and stir-fry for about a minute.
- Stir in mirin, 1/4 cup water, and salt and pepper to taste.
- When the liquid begins to boil, stir in the butter/miso mixture. Continue to stir-fry for another minute until all ingredients are well-glazed with the sauce.
- Remove from heat and transfer to a serving dish. Scatter sliced green onions over the top if using.
Miso Sweet Corn and Pork Stir-fry makes an easy weeknight meal when served with steamed rice and/or tossed green salad. And maybe even a little sake or plum wine!
For some other easy weeknight stir-fry ideas, try:
- Clementine Orange Chicken
- Salt and Pepper Shrimp
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