Skinny Marinated Pork With Summer Corn Salad Recipes

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.

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.

MARINATED CORN SALAD

Steps:

• Thaw corn in colander under cool running water 2-3 minutes; drain thoroughly and place in a medium bowl.
• Slice green onions thinly; add to corn. Stir in remaining ingredients; let stand 10 minutes for flavors to blend. Stir and serve.

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.