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Grilled Pork Skewers with Corn-Chile Salsa
Category: Main Course, Pork
Serves: 4
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Ingredients:
4 ears corn, husked and silked 1 T. vegetable oil Salt and freshly ground pepper to taste 4 scallions, ends remove, thinly sliced 1 red bell pepper, seeded and diced fine 2 T. minced fresh chili pepper of choice 2 T. sugar 1/4 c. cider vinegar 1 T. red pepper flakes 1 T. ground coriander 1 T. ground cumin 2 lbs. boneless lean pork filets, cut into 1/2” cubes
Directions:
Rub the ears of corn with vegetable oil and sprinkle lightly with salt and pepper. Grill over a low fire rolling around to be sure the corn cooks evenly, until slightly charred, about 8-10 minutes. Remove ears of corn and as soon as they are cool enough to handle, slice the kernels off the cobs. In a large bowl, combine the kernels with the scallions, bell pepper, chili pepper, sugar and cider vinegar, and mix well. Season with salt and pepper and set aside. In a small bowl, combine red pepper flakes, coriander and cumin and mix well. Sprinkle the pork cubes with salt and pepper and rub well with the spice mixture. Thread onto skewers and grill over a hot fire until well seared, about 3-4 minutes a side. Remove from heat, and serve, accompanied by the salay.