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Southwestern Corn Salad with Pork

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 4 servings
You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird.

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

Nutrition Information

  • calories 362
  • caloriesfromfat 26 %
  • fat 10.5 g
  • satfat 2.3 g
  • monofat 4.9 g
  • polyfat 1.7 g
  • protein 34.4 g
  • carbohydrate 38.2 g
  • fiber 8.1 g
  • cholesterol 82 mg
  • iron 4.4 mg
  • sodium 924 mg
  • calcium 95 mg

How to Make It

  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; sauté 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 160°, 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.