Healthified Marinated Pork With Summer Corn Salad Recipes

SKINNY MARINATED PORK WITH SUMMER CORN SALAD

Steps:

• Cut pork into 11/2-inch cubes. Place pork cubes in a large resealable plastic bag set in a shallow dish. For marinade: In a small bowl, whisk together lime juice and honey. Stir in chile pepper, cilantro, and salt. Add 1/4 cup of the lime juice mixture to pork cubes in bag. Set aside remaining lime juice mixture. Seal bag; turn to coat pork cubes. Marinate in the refrigerator for 1 hour, turning bag occasionally.
• Drain pork, discarding marinade. Thread pork cubes onto eight 8-inch skewers,* leaving 1/4-inch spaces between cubes. For a charcoal grill, place skewers on the rack directly over medium coals. Grill, uncovered, for 18 to 20 minutes or until no pink remains, turning skewers to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
• Prepare corn according to package directions; cool slightly. In a medium bowl, combine corn, arugula, and sweet pepper. Add the reserved lime juice mixture; toss to coat. Serve pork with corn salad.
• *If using wooden skewers, soak in enough water to cover for 30 minutes.

RANCH CORN SALAD

Steps:

• Combine all the veggies.
• Add the dressing, just enough to coat the vegetables well.
• Gently stir in the cheese and bacon.
• Refrigerate until serving.

SHOEPEG CORN SALAD

Steps:

• Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil.
• Chill thoroughly. Better if made the day or two days ahead of time.

SUMMER CORN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
• In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

SUMMER CORN & BLUEBERRY SALAD

Steps:

• In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
• When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
• For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
• Cover and refrigerate overnight.

SUMMER CORN SALAD

Steps:

• Toss all ingredients together until well mixed. Refrigerate at least ½ hour to let flavors blend. Serve cold with burgers or with blue corn tortilla chips.

HEALTHIFIED MARINATED PORK WITH SUMMER CORN SALAD

Steps:

• Cut pork into 11/2-inch cubes. Place pork cubes in a large resealable plastic bag set in a shallow dish.
• Make marinade: In a small bowl, whisk together lime juice and honey. Stir in chile pepper, cilantro, and salt. Add 1/4 cup of the lime juice mixture to pork cubes in bag. Set aside remaining lime juice mixture. Seal bag; turn to coat pork cubes. Marinate in the refrigerator for 1 hour, turning bag occasionally.
• Drain pork, discarding marinade. Thread pork cubes onto eight 8-inch skewers (make sure you soak wooden skewers in water for 30 minutes prior to using them so they don't burn on the grill), leaving 1/4-inch spaces between cubes. For a charcoal grill, place skewers on the rack directly over medium coals. Grill, uncovered, for 18 to 20 minutes or until no pink remains, turning skewers to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.).
• Prepare corn according to package directions; cool slightly. In a medium bowl, combine corn, arugula, and sweet pepper. Add the reserved lime juice mixture; toss to coat. Serve pork with corn salad.