Monday, April 9, 2012

Fresh Corn Salad and BBQ Pork Chops

It's that time of the year! Fresh corn is showing up in the grocery store, tomatoes are starting to get good again, and the basil is green instead of purple. Spring. I love seasonal produce.

This Fresh Corn Salad could single-handedly be the easiest side dish ever. There are literally 6 ingredients, but what an amazing combination they make. Fresh corn on the cob, juicy tomatoes, crisp basil, a drizzle of olive oil, and salt and pepper to taste. Try it, you'll wonder why you never did it before.

This salad just begs for some BBQ. Sometimes I make BBQ sauce, tonight I was just lazy and used my go-to sauce, Sweet Baby Ray's. I like to rub the chops with some seasoning, let them set for an hour, and then send the hubby out to the grill with instructions to baste. He's got a way with pork, he always cooks it perfectly.

It was a perfect spring meal and it was fast and easy. Doesn't get much better than that :)

(2) 6-8 oz thick pork chops
1/2 tsp each of salt, pepper, garlic powder, onion powder, and paprika
1/2 cup BBQ sauce
(4) ears of corn
2 cups tomato, diced
1/2 cup basil, roughly chopped
1 tbsp olive oil
salt and pepper

1. Sprinkle each of the seasonings over the pork chops. Rub into the chops. Cover with plastic wrap and let sit for 1 hour.
2. Preheat grill to medium-high heat. Grill chops 12-14 minutes, basting occasionally. When done, remove from heat and let rest for 5 minutes.
3. Bring a large pot of water to boil. Boil ears of corn for 8-9 minutes. Remove from heat and let cool. Cut corn off the ears of corn and put in a large mixing bowl. Mix in tomatoes, basil, and olive oil. Toss to combine. Salt and pepper to taste. Serve salad with pork chops.

Salad adapted from Cooking Light

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