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Pork And Corn Casserole

Yield 4 servings


  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 3/4 pound lean boneless pork, cut into 1/2-inch cubes
  • 1 tablespoon chopped red jalapeño pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ears tender, young corn, cleaned and kernels cut from cob

How to Make It

  1. Sauté onion and garlic in oil in a heavy skillet until tender. Add pork, chopped pepper, salt, and pepper; cook over medium heat, stirring frequently, until pork is browned.

  2. Layer half of corn in a lightly greased 1-quart casserole. Spoon pork mixture over corn, and top with remaining corn. Bake, uncovered, at 350° for 30 minutes.

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