|Day Part||Dinner, Snack|
|Menu Part||Appetizer/Small Plate|
Supersweet corn is crisp and sugarcane-sweet at harvest, and this sweetness is retained much longer than with sweet corn. Skewers of pork tenderloin, supersweet corn, summer squash and red bell pepper make a perfect summer entree.
3 ears supersweet corn, husked
12 oz. pork tenderloin
2 yellow squash or zucchini
2 red bell peppers
3 tbsp. olive oil
1 tbsp. ground cumin
1 tsp. salt
1⁄4 tsp. ground black pepper
1. Preheat broiler or grill. Cut corn in 2-in. pieces and the pork, squash, and bell peppers into 1-in. pieces.
2. In large bowl, combine olive oil, cumin, salt, and pepper. Add pork and vegetables; toss to coat. Let stand for 10 min. at room temperature.
3. On eight metal skewers, loosely thread pork and vegetables. Grill or broil 8-10 min., turning occasionally, until meat is cooked through. If desired, serve with salad greens.
Note: Pork and vegetables can also be cooked unskewered on a grill rack or broiler pan, for 8-10 min., turning often.