I had another great tomato post ready to go today but then I realized I had never shared this taco recipe.
My summer love of produce extends beyond tomatoes. I also love sweet corn. I’ve said it before and I’ll say it again: if you haven’t live in the heartlands of Iowa or Illinois, then you’ve never tasted the best sweet corn. (sorry, my bias is showing!)
These tacos are an inspiration of two things. One, the sweet corn and two, this great mole seasoning I got at the Spice Shop in Breckenridge during my most recent trip. Since I don’t dry rub a lot of meat, I wanted to come up with a different way to use the seasoning.
I used the sweet corn, added some beans for protein, and turned an ordinary veggie mixture into one awesome taco. This mole seasoning had such great flavors that I ended up eating the mixture left over the next day on eggs for breakfast and rice for lunch!
Don’t fret if you can’t find mole seasoning that you think would work, I’ve included a link into a recipe online that had similar ingredients to the one I used!
- 1 tablespoon olive oil
- 2 ears of corn
- ½ cup black beans
- 1 medium onion
- 1 medium green pepper
- 1 tablespoon spicy pepper
- 1 tablespoon mole seasoning
- ¼ cup fresh cilantro
- Everything Else:
- sour cream
- taco shells or corn tortillas
- Remove corn from the cob and set aside. (I use the two bowl method by placing a small bowl in a large bowl. This keeps the corn from flying everywhere in your kitchen.)
- Heat olive oil in skillet over medium heat. Add in finely diced onion and the peppers and cook until onions become slightly translucent. Add in corn and continue to cook for another 3-4 minutes or until corn is cooked through. Finally, add in the black beans and mole seasoning. Cook for another 3-4 minutes so that the beans heat through and the seasoning becomes fragrant. Stir in cilantro and turn off heat.
- If using a corn tortilla, place in a clean skillet and heat on both sides until the tortilla becomes pliable. Spoon in corn mixture and top with your favorite toppings.