Recipe: Supersweet Corn and Pork or Chicken Skewers (using pork tenderloin or chicken breasts)

SUPERSWEET CORN AND PORK OR CHICKEN SKEWERS

3 ears fresh Supersweet Corn, husked
12 ounces pork tenderloin or skinned, boneless chicken breasts
2 small yellow (summer) squash or zucchini
2 small sweet red bell peppers
3 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat grill or broiler.

With a large, sharp knife, cut corn in 2-inch pieces and the pork, squash and bell peppers in 1-inch pieces.

In a large bowl, combine oil, cumin, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature.

On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables.*

Grill or broil, turning occasionally, until meat is cooked through, 8 to 10 minutes.

If desired, serve with salad greens.

*Pork and vegetables can also be cooked "unskewered" on a grill rack or broiler pan, for 8 to 10 minutes, turning often.

Makes 4 servings
Source: Southern Supersweet Corn Council