Healthified Marinated Pork With Summer Corn Salad Recipes

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SKINNY MARINATED PORK WITH SUMMER CORN SALAD



Skinny Marinated Pork with Summer Corn Salad image

71% less total fat • 42% less sodium than the original recipe. Streamline prep work with this peppy lime juice-and-honey mixture-use part of it to marinate the pork and the rest to dress the salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 4

Number Of Ingredients 9

1 pound boneless pork loin, trimmed of fat
1/3 cup lime juice
2 tablespoons honey
1 fresh jalapeño chile pepper, seeded and finely chopped
1/4 cup snipped fresh cilantro
1/2 teaspoon salt
1 box (9 oz) frozen corn
2 cups coarsely chopped fresh arugula or spinach
1 medium red sweet pepper, seeded and chopped

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.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Cup, Sodium 380 mg, Sugar 12 g, TransFat 0 g

SUMMER CORN SALAD



Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

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.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

HEALTHIFIED MARINATED PORK WITH SUMMER CORN SALAD



Healthified Marinated Pork With Summer Corn Salad image

Per Eat Better America, "Streamline prep work with this peppy lime juice-and-honey mixture. . .use part of it to marinate the pork and the rest to dress the salad."

Provided by januarybride

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless pork loin, trimmed of fat (I plan to just use a pork tenderloin)
1/3 cup lime juice
2 tablespoons honey
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup cilantro, snipped
1/2 teaspoon salt
1 (9 ounce) box frozen corn
2 cups fresh arugula, coarsely chopped (may sub spinach)
1 medium red sweet pepper, seeded and chopped

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.

Nutrition Facts : Calories 330.7, Fat 14.9, SaturatedFat 5, Cholesterol 71.4, Sodium 354.6, Carbohydrate 26.1, Fiber 2.5, Sugar 10.6, Protein 25

MARINATED CORN SALAD



Marinated Corn Salad image

Make and share this Marinated Corn Salad recipe from Food.com.

Provided by TasteTester

Categories     Corn

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

16 ounces frozen whole kernel corn
3 -4 green onions
15 ounces black beans (drained and rinsed)
8 ounces diced tomatoes
1/2 cup mojo marinade
1 tablespoon honey

Steps:

  • Thaw corn in colander under cool running water 2-3 minutes; drain thoroughly and place in a medium bowl.
  • Slice green onions thinly; add to corn. Stir in remaining ingredients; let stand 10 minutes for flavors to blend. Stir and serve.

SUMMERY CORN SALAD



Summery Corn Salad image

A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.

Provided by SunnyDaysNora

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 14

3 teaspoons butter
3 ears fresh corn, husks and silks removed
1 teaspoon garlic powder
1 (15 ounce) can black beans, drained
¼ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 ½ teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
  • Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
  • Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.8 g, Cholesterol 5.4 mg, Fat 11.9 g, Fiber 6.4 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 394.3 mg, Sugar 2.4 g

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