Fried Skillet Corn Salad

Name: Fried Skillet Corn Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: Four 6-by-1/2-inch-thick slices pork belly (about 1/2 pound); 2 tablespoons unsalted butter; 1 red onion, finely diced (1 3/4 cups); 1 small green bell pepper, finely diced (3/4 cup); Kosher salt and freshly ground black pepper; 4 cups fresh corn kernels (from 6 ears of corn); One 14.5-ounce can diced tomatoes, drained

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Level: Easy

Total: 40 min
Active: 25 min

Yield: 6 to 8 servings

In the South, any kind of vegetable side dish can be called a salad. We like to say that if you add mayonnaise and celery to something, you've got a salad. While this "salad" has neither mayo nor celery, it can be served cold or hot, so I think that counts, right? Sweet summer corn is sautéed with pork belly, red onion, bell pepper and tomatoes for a colorful and savory side.

Level: Easy

Total: 40 min
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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Four 6-by-1/2-inch-thick slices pork belly (about 1/2 pound)

2 tablespoons unsalted butter

1 red onion, finely diced (1 3/4 cups)

1 small green bell pepper, finely diced (3/4 cup)

Kosher salt and freshly ground black pepper

4 cups fresh corn kernels (from 6 ears of corn)

One 14.5-ounce can diced tomatoes, drained

Directions

Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.