Ingredients
1
pound boneless pork loin, trimmed of fat
1/3
cup lime juice
2
tablespoons honey
1
fresh jalapeño chile pepper, seeded and finely chopped
1/4
cup snipped fresh cilantro
1/2
teaspoon salt
1
box (9 oz) frozen corn
2
cups coarsely chopped fresh arugula or spinach
1
medium red sweet pepper, seeded and chopped
Preparation
Cut pork into 11/2-inch cubes. Place pork cubes in a large resealable plastic bag set in a shallow dish. For marinade: In a small bowl, whisk together lime juice and honey. Stir in chile pepper, cilantro, and salt. Add 1/4 cup of the lime juice mixture to pork cubes in bag. Set aside remaining lime juice mixture. Seal bag; turn to coat pork cubes. Marinate in the refrigerator for 1 hour, turning bag occasionally.
Drain pork, discarding marinade. Thread pork cubes onto eight 8-inch skewers,* leaving 1/4-inch spaces between cubes. For a charcoal grill, place skewers on the rack directly over medium coals. Grill, uncovered, for 18 to 20 minutes or until no pink remains, turning skewers to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
Prepare corn according to package directions; cool slightly. In a medium bowl, combine corn, arugula, and sweet pepper. Add the reserved lime juice mixture; toss to coat. Serve pork with corn salad.
*If using wooden skewers, soak in enough water to cover for 30 minutes.
