Fried Skillet Corn Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 186
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 22
- Sodium
- 465
- Total: 40 min
- Active: 25 min
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
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.