Fried Corn with Smoked Pork

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Fried Corn with Smoked Pork

M2RDICK
A savory use for left over smoked pork.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Boiled corn cooling 20 minutes
Total Time 2 hours 10 minutes
Course Appetizer, Lunch, Side Dish
Cuisine Southeast Appalachia
Servings 6 people
Calories 308 kcal

Equipment

  • 1 skillet with lid large
  • 4 suitable bowls for each ingredient
  • 1 Large Heat-Resistant Stir Spoon or Paddle
  • 1 knife for slicing corn from the cob
  • 1 Set of Measuring Spoons

Ingredients
  

  • 2 cups Corn off the cobb
  • ½ cup Onion sweet diced
  • 2 cups Pork smoked, pulled, with no sauce
  • ¼ cup Jalapeno sliced
  • 1 tbsp Richard's Original Rub Seasoning
  • 2 tbsp Olive Oil
  • ½ tsp Sea Salt
  • 2 tbsp Sweet Soy Sauce ABC Brand
  • 1 cup Bell Peppers colored

Instructions
 

  • Boil the ears of corn for about 20 minutes. Let cool to be able to handle.
  • Slice corn off the cob and set aside.
  • Add Richard's Original Rub Seasoning to the bowl of corn kernels and gently stir. Set aside.
  • Add olive oil to skillet and heat medium hot.
  • Add onions and sauté until translucent. About 7 minutes.
  • Add seasoned corn kernels to skillet and fry until completely hot. About 5 minutes.
  • Add smoked pork to skillet and mix well with corn and onions.
  • Add ABC sweet soy sauce and stir.
  • Add colored bell peppers and mix well.
  • Add sliced jalapeno peppers and mix well.
  • Cover the skillet and let simmer for 5 minutes on low heat.
  • Serve and enjoy.

Video

Nutrition

Serving: 6ozCalories: 308kcalCarbohydrates: 55gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 785mgPotassium: 448mgFiber: 8gSugar: 6gVitamin A: 1002IUVitamin C: 35mgCalcium: 104mgIron: 5mg
Keyword bell pepper, corn, jalapeno, pork, sweet onion
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