4 thin boneless pork loin chops (about 5 oz. each)
1 tbsp. extra-virgin olive oil
1 tsp. chili powder
1/4 tsp. Kosher salt
2 cans black beans, rinsed and drained
1 ripe mango, peeled and chopped
Freshly ground black pepper
Lime wedges, for garnish
Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.
4 ears sweet corn, shucked, kernels removed and cobs halved
2 c. whole milk
2 c. heavy cream
3/4 c. sugar, divided
9 lg. egg yolks
Cook kernels in a dry cast-iron skillet over medium-high heat, stirring, until browned in spots, 4 to 5 minutes. Transfer kernels to a large heavy saucepan. Add cobs, milk, cream, and 1/2 cup of sugar to the saucepan. Bring to a boil, stirring constantly; remove from heat. Discard cobs. Puree mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan.
Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl. Bring corn mixture to a low simmer; remove from heat. Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly. Return yolk mixture to the saucepan, whisking constantly. Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to 7 minutes.
Pass custard through a sieve, pressing hard to remove as much liquid as possible. Discard solids. Chill completely. Transfer to an ice cream maker and process according to manufacturer’s instructions.
In a medium bowl, whisk together yogurt, sour cream and lime juice. Add cilantro, season with salt and pepper and set aside.
In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, cumin and chili powder. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then slice into cubes and let cool completely.
In a large bowl, combine cooked chicken with avocado, beans, corn and red bell pepper. Toss with yogurt dressing until completely coated. Serve on bread, in lettuce leaves, or by itself.
In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.