Sweet Corn Medley with Honey Mustard Pork Skewers

Recipe

Main Dish
Sweet Corn Medley with Honey Mustard Pork Skewers

Primary Media

Bowl of sweet corn medley topped with honey mustard pork skewers

User Rating

4 out of 5 stars
Rate it:
5 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

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    Description

    When it comes to ripe sweet corn, less is more. Only a few ingredients form this simple veggie side dish.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    1red 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
    • Broiler pan or baking sheet
    • Hy-Vee nonstick cooking spray
    • Wooden or metal skewers
    • Silicone pastry brush
    • Grill pan
    • Meat thermometer

    Directions

    1. Set rack in oven 8 to 10 inches from broiler element. Preheat broiler. Spray broiler pan or baking tray with cooking spray; set aside.
    2. 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 Tip
      If using bamboo skewers, soak skewers in water for 30 minutes before using.
      Hy-Vee Test Kitchen
    3. 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.

    4. 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.

    Nutrition facts

    Servings

    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 125mg
    • Sodium: 160mg
    • Total Carbohydrates: 36g
    • Protein: 41g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 90%
    0%
    Iron 15%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Back to School 2015.