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Southwestern Corn Salad With Pork

Southwestern Corn Salad With Pork recipe image
This Southwestern-inspired salad offers a delightful contrast of textures and flavors. Sweet kernels of corn provide a natural sweetness that balances the smoky heat of rehydrated ancho chiles and savory, seasoned pork. The dish is brightened with fresh herbs and a zesty lime vinaigrette, making it perfect for summer barbecues, picnic sides, or a light weekday lunch. It&# 226;€™s a vibrant, satisfying dish that brings the bold flavors of the Southwest to your table with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 320
Dietary: Gluten-free
Description
This Southwestern-inspired salad offers a delightful contrast of textures and flavors. Sweet kernels of corn provide a natural sweetness that balances the smoky heat of rehydrated ancho chiles and savory, seasoned pork. The dish is brightened with fresh herbs and a zesty lime vinaigrette, making it perfect for summer barbecues, picnic sides, or a light weekday lunch. It&# 226;€™s a vibrant, satisfying dish that brings the bold flavors of the Southwest to your table with minimal effort.
Ingredients
  • 1 lbs Pork tenderloin, cut into bite-sized pieces
  • 4 cups Corn kernels (fresh, frozen, or canned)
  • 1 Dried Ancho chile, stemmed, seeded, and rehydrated
  • 1/4 cups Sun-dried tomatoes, chopped
  • 1/2 cups Fresh cilantro, chopped
  • 1 medium Red onion, finely diced
  • 3 tablespoons Olive oil
  • 2 tablespoons Fresh lime juice
  • 1 teaspoons Cumin
  • 1 teaspoons Chili powder
Directions
  1. 1
    Pat pork pieces dry and season with cumin, chili powder, salt, and pepper.
  2. 2
    Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  3. 3
    Sear pork pieces until browned on all sides and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  4. 4
    In the same skillet, add remaining olive oil and corn. Sauté until corn is heated through and slightly charred, about 4-5 minutes.
  5. 5
    Add diced red onion to the skillet and cook until softened, about 2 minutes.
  6. 6
    Transfer the corn and onion mixture to a large serving bowl.
  7. 7
    Add the cooked pork, rehydrated and chopped ancho chile, sun-dried tomatoes, and chopped cilantro to the bowl.
  8. 8
    Drizzle with lime juice and toss gently to combine all ingredients.
  9. 9
    Serve immediately while warm, or chill for a cold salad variation.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 75mg25%
Sodium 450mg19%
Total Carbohydrate 28g10%
Dietary Fiber 4g16%
Sugars 3g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rehydrate the dried ancho chile by soaking it in hot water for 15 minutes. Drain and pat dry before chopping. You can reserve some of the soaking liquid for extra flavor if desired.

For a vegetarian version, omit the pork and add extra corn, black beans, or grilled bell peppers.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld and improve after resting for an hour.

Adjust the amount of ancho chile or chili powder to control the heat level of the dish.

Keywords: corn, pork, salad, southwestern, ancho, chile, smoky, summer, side dish, barbecue, picnic, lime, cilantro, spicy, vegetable
Read it online: https://www.chefs-mate.com/recipe/southwestern-corn-salad-with-pork/