Recipe of the Month
Here’s a great idea to share with your readers and help get a nutritious fresh vegetable on the table.
Supersweet Corn and Pork Skewers
- 3 ears fresh Supersweet Corn, husked
- 12 ounces pork tenderloin or boneless, cooked chicken breasts
- 2 small zucchini
- 2 small sweet red bell peppers
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, cumin, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, 8 to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for 8 to 10 minutes, turning often.
YIELD: 4 servings