Southwestern Corn Salad With Pork Recipe

Name: Southwestern Corn Salad With Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dried ancho chile (about 1 ounce); 1 1/2 ounces sun-dried tomatoes, packed without oil (about 20); 2 cups boiling water; 1 tablespoon olive oil; 1/4 cup minced red onion; 1 garlic clove, minced; 3 cups fresh corn kernels; 2 cups diced zucchini; 1/4 cup tequila; 1 tablespoon minced fresh tarragon; 1/2 teaspoon salt; 1 (1-pound) pork tenderloin; 3/4 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper; Vegetable cooking spray; 8 cups torn romaine lettuce

Servings: persons

1 dried ancho chile (about 1 ounce)
1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
2 cups boiling water
1 tablespoon olive oil
1/4 cup minced red onion
1 garlic clove, minced
3 cups fresh corn kernels
2 cups diced zucchini
1/4 cup tequila
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1 (1-pound) pork tenderloin
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
8 cups torn romaine lettuce

1
Remove stem and seeds from chile. Combine chile, tomatoes, and boiling water; cover and let stand 20 minutes. Drain, reserving 1/4 cup liquid. Chop chile and tomatoes; set aside.
2
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila; cook 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2 teaspoon salt; let cool to room temperature.
3
Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Prepare grill. Place pork on rack coated with cooking spray; cover and cook 20 minutes or until meat thermometer registers 160u00b0, turning pork occasionally. Cut into 1/4-inch-thick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1 cup corn mixture and one-fourth of pork slices.
4
Note: Substitute 4 quail, cleaned, if desired. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare grill. Place quail on grill rack coated with cooking spray; cover and cook 5 minutes on each side or until quail is done.

1389

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 dried ancho chile (about 1 ounce), 1 1/2 ounces sun-dried tomatoes, packed without oil (about 20), 2 cups boiling water, 1 tablespoon olive oil, and more.

Yes, Southwestern Corn Salad With Pork falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southwestern Corn Salad With Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions