- 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
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.
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.