Charred corn and asparagus tacos
Farmers’ markets, backyard barbeques, impromptu get-togethers, camping trips—these are what make a summer special. But they also fill your fridge with a mashup of ingredients without any sort of plan or direction. Tacos are a great option for making use of these popular summer ingredients. Adding pickled banana peppers adds acidity and spice, so if you don’t have a half-eaten jar leftover from some gathering, try adding a few splashes of an acidic hot sauce. Cholula or tabasco would both work.
- 2 Tbsp butter
- 16 asparagus stalks, sliced into 1-inch pieces
- 2 ears fresh corn, kernels removed
- 2 Tbsp pickled banana peppers, coarsely chopped
- 3 scallions, sliced
- Salt and pepper, to taste
- 4 small whole wheat tortillas
- Sour cream, to serve
- Melt butter in a large nonstick pan over high heat. When butter has melted, add asparagus, corn, banana peppers and half the sliced scallions. Cook, tossing often until corn begins to char and pop, about 4 minutes. Remove from heat and hold while you toast the tortillas.
- Place the pan back over high heat and toast the tortillas in a single layer, about 1 minute per side. Remove from heat and divide corn mixture between tortillas. Top with sour cream and reserved scallions.