Southwestern Corn Salad with Pork

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 26%
  • Fat: 10.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 34.4g
  • Carbohydrate: 38.2g
  • Fiber: 8.1g
  • Cholesterol: 82mg
  • Iron: 4.4mg
  • Sodium: 924mg
  • Calcium: 95mg

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

Preparation

  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.
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