Fried Corn with Smoked Pork

M2RDICK

A savory use for left over smoked pork.

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Prep Time 30

Cook Time 1 20

Boiled corn cooling 20

Total Time 2 10

Course Appetizer, Lunch, Side Dish

Cuisine Southeast Appalachia

Servings 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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