When it comes to ripe sweet corn, less is more. Only a few ingredients form this simple veggie side dish.
Servings and Ingredients
|1 ½ lbs.||pork loin, trimmed and cut into 1- to 1 1/2-inch cubes|
|½ c.||red onion, chopped|
|1 tbsp.||Hy-Vee vegetable oil|
|2 tbsp.||Hy-Vee honey mustard|
|2 tbsp.||Hy-Vee unsalted butter|
|6 ear(s)||sweet corn, husks and silk removed, kernels cut off|
|1||red bell pepper, seeded and finely chopped|
|¼ c.||green onion, chopped|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Broiler pan or baking sheet
- Hy-Vee nonstick cooking spray
- Wooden or metal skewers
- Silicone pastry brush
- Grill pan
- Meat thermometer
- Set rack in oven 8 to 10 inches from broiler element. Preheat broiler. Spray broiler pan or baking tray with cooking spray; set aside.
For the skewers, alternatively thread pieces of pork and red onion onto 4 skewers; brush with oil. Heat a grill pan or skillet or medium-high heat and brown skewers on all sides, about 3 minutes, turning several times to brown pork evenly. Transfer skewers to prepared broiler pan.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Broil skewers 6 minutes or until pork is nearly cooked through. Brush skewers with honey mustard and broil for 2 minutes more or until honey mustard is bubbling and starts to brown and pork reaches 145 degrees. Remove skewers and keep warm until ready to serve.
- Meanwhile, for the corn medley, in a skillet melt butter over medium-high heat. Add corn, bell pepper and green onion and cook for 3 minutes or until vegetables are tender. Season with salt and black pepper. Serve corn medley with skewers.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 125mg
- Sodium: 160mg
- Total Carbohydrates: 36g
- Protein: 41g