Best Healthified 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.

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.

SUMMER ANYTIME CRISP CORN SALAD

Steps:

• Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

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.

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.

PORK MARINADE

Steps:

• Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

FIESTA CUCUMBER-CORN SALAD

Steps:

• Toss together all ingredients in a glass bowl.
• Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).

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.

SPICY FRITO CORN SALAD

Steps:

• In a large bowl, stir to combine corn, roasted red peppers, green bell pepper, chopped jalapeno, chopped red onion, scallions, mayonnaise, adobo sauce, lime juice and chopped Fritos. Season to taste with salt and pepper and transfer to a serving dish.
• Garnish with 1/4 cup chopped roasted red bell peppers, sliced jalapeno pepper, cilantro leaves and cojita cheese.

FAMILY FRIENDLY CORN SALAD

Steps:

• Combine all ingredients except lettuce.
• Cover and chill at least 4 hours.
• Serve on lettuce leaves, if desired.