15 Tasty Ground Pork Recipes With Corn

I recently discovered the perfect pairing that will make your taste buds sing: ground pork and corn.

These two ingredients come together in such delicious ways, from spicy tacos to creamy chowders.

The savory richness of the pork combined with the sweet crunch of corn creates a flavor explosion you won’t forget.

I’ve gathered 15 mouthwatering recipes that highlight this delightful duo, each one offering a unique twist.

Get ready to find your new favorite dish that will elevate your dinner game!

Spicy Pork and Corn Tacos

Spicy Pork and Corn Tacos offer a delightful blend of flavors perfect for a weeknight dinner or a casual gathering with friends. The savory ground pork is seasoned with a mix of spices that bring a warm heat, while sweet corn adds a burst of freshness and texture. Encased in soft or crispy taco shells, these tacos are topped with fresh garnishes that balance the spice and enhance the dish’s overall flavor profile.

This recipe is designed to serve 4-6 people, making it ideal for family meals or small parties. The combination of flavors and textures is sure to please a wide range of palates. Whether you prefer your tacos loaded with extra heat or a bit milder, this flexible recipe allows you to adjust the spices to suit your taste.

Ingredients:

• 1 ½ pounds ground pork
• 1 cup fresh or frozen corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 8-10 taco shells (soft or hard)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• ½ cup chopped fresh cilantro
• 1 cup shredded cheese (optional)
• 1 lime, cut into wedges
• Sour cream or Greek yogurt (for topping)

Cooking Instructions:

1. Prep the Ingredients: Begin by preparing your ingredients. Chop the onion finely, mince the garlic, and if using fresh corn, remove the kernels from the cob. Set these aside.
2. Cook the Pork: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Season the Pork: Add the ground pork to the skillet and break it up with a spatula. Cook until the pork is browned and cooked through, about 7-8 minutes. Mix in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to coat the pork evenly with the spices.
4. Add the Corn: Stir the corn into the skillet with the seasoned pork mixture. Cook for another 3 minutes to allow the corn to heat through and absorb some of the flavors.
5. Assemble the Tacos: Warm the taco shells according to package instructions. Fill each shell with a scoop of the spicy pork and corn mixture. Top with shredded lettuce, diced tomatoes, chopped cilantro, and shredded cheese if desired.
6. Finish with Toppings: Serve the tacos with lime wedges and a dollop of sour cream or Greek yogurt on top. Encourage guests to squeeze lime juice over their tacos for an extra burst of flavor.

Extra Tips:

For a more intense flavor, prepare the pork mixture a day ahead and let it sit in the refrigerator overnight. This allows the spices to meld together beautifully.

If you prefer a smokier taste, consider adding a dash of smoked paprika or chipotle powder. Additionally, for those who enjoy a bit more crunch, consider topping the tacos with sliced radishes or a sprinkle of toasted pumpkin seeds.

Adjust the cayenne pepper to suit your heat preference, or add fresh jalapeño slices for an extra kick.

Creamy Pork and Corn Chowder

Creamy Pork and Corn Chowder is a comforting and satisfying dish perfect for those chilly days when you crave something warm and hearty. This chowder combines the rich flavors of ground pork with the sweetness of corn, all enveloped in a creamy broth that’s both flavorful and indulgent. The combination of tender potatoes, aromatic vegetables, and a hint of thyme enhances the overall taste, making each spoonful a delight.

Whether you’re preparing a cozy family dinner or looking for a delightful addition to your menu, this chowder is sure to please. It’s easy to prepare and doesn’t require any complicated techniques, making it accessible even for novice cooks. Serve it with some crusty bread or a simple green salad for a complete meal that will leave everyone satisfied.

Ingredients (Serves 4-6):

• 1 lb ground pork
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 3 cups chicken broth
• 2 large potatoes, peeled and diced
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions:

1. Brown the Pork: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through. Remove the pork from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add Corn and Potatoes: Stir in the corn kernels and diced potatoes. Cook for about 5 minutes, stirring occasionally.
4. Simmer the Chowder: Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are tender.
5. Add Pork and Cream: Return the browned pork to the pot. Stir in the heavy cream and let it simmer for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
6. Serve: Ladle the chowder into bowls. If desired, garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese before serving.

Extra Tips:

• For a thicker chowder, you can mash some of the potatoes against the side of the pot with a spoon before adding the cream.
• If you prefer a spicier version, add a pinch of red pepper flakes when sautéing the onions and garlic.
• Feel free to substitute the heavy cream with half-and-half for a lighter version, though the chowder might be slightly less creamy.
• This dish can be made ahead and reheated, as the flavors will deepen over time. Just be sure to store it in an airtight container in the refrigerator.

Pork and Corn Stuffed Peppers

Pork and Corn Stuffed Peppers are a delightful twist on the traditional stuffed bell peppers, adding a savory and sweet flavor profile that’s certain to please everyone at the dining table. The combination of ground pork, sweet corn, and a blend of herbs and spices creates a well-rounded dish that’s both filling and nutritious.

These stuffed peppers are perfect for a family dinner or a small gathering, providing a hearty meal that’s easy to prepare and bursting with flavor.

To prepare this dish, large bell peppers are hollowed out and filled with a savory mixture of ground pork, corn, cooked rice, and seasonings. The stuffed peppers are then baked until the peppers are tender and the filling is cooked through, creating a dish that’s both comforting and aesthetically pleasing.

The recipe is designed to serve 4-6 people, making it a great choice for family meals or entertaining guests.

Ingredients (serves 4-6):

• 6 large bell peppers (any color)
• 1 pound ground pork
• 1 cup cooked rice
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 can (14 oz) diced tomatoes, drained
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that it’s ready for baking once your peppers are filled.
2. Prepare the Peppers: Wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes. If needed, trim the bottoms slightly to guarantee they sit flat.
3. Cook the Pork Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
4. Brown the Pork: Add the ground pork to the skillet, cooking until it’s browned and no pink remains. Break up the meat with a spatula as it cooks.
5. Add Seasonings and Tomatoes: Stir in the cumin, smoked paprika, salt, and pepper. Add the diced tomatoes and corn kernels, mixing well to combine all ingredients.
6. Incorporate the Rice: Add the cooked rice to the skillet and stir well until everything is evenly mixed.
7. Stuff the Peppers: Place the hollowed-out bell peppers in a baking dish. Spoon the pork and rice mixture into each pepper, packing it in tightly.
8. Top with Cheese: Sprinkle the shredded cheese over each stuffed pepper.
9. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is browned and bubbly.
10. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving, if desired.

Extra Tips:

When selecting peppers, try to choose ones that are uniform in size to guarantee even cooking. If you prefer spicier flavors, consider adding a pinch of chili flakes to the pork mixture.

For a vegetarian alternative, substitute the ground pork with chopped mushrooms or a plant-based meat substitute. Leftover filling can be used as a taco or burrito stuffing, making this recipe versatile and reducing food waste.

Sweet Corn and Pork Stir-Fry

Sweet Corn and Pork Stir-Fry is a delightful and savory dish that combines the sweetness of corn with the rich flavors of ground pork. It’s a quick and easy meal that brings together a colorful array of vegetables and protein, creating a vibrant and satisfying dish perfect for any night of the week.

The dish’s versatility allows for it to be served over rice, noodles, or enjoyed on its own, making it a great choice for families or gatherings. The combination of fresh vegetables and ground pork guarantees a well-rounded meal packed with nutrients and flavors.

The sweet corn adds a burst of sweetness that pairs beautifully with the umami of the soy sauce and the aromatic garlic and ginger. This dish isn’t only delicious but also simple to prepare, making it a fantastic option for home cooks looking to create something special without spending too much time in the kitchen.

Ingredients for 4-6 servings:

• 1 pound ground pork
• 2 cups fresh or frozen sweet corn
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• Cooked rice or noodles for serving (optional)

Cooking Instructions:

1. Prepare Ingredients: Start by gathering all your ingredients. Dice the red and green bell peppers, chop the onion, and mince the garlic. Grate the ginger and set all these prepared ingredients aside for quick access during cooking.

2. Cook the Pork: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook it until it browns evenly, breaking it apart with a spatula or wooden spoon as it cooks. This should take about 5-7 minutes.

Once browned, use a slotted spoon to remove the pork from the skillet and set it aside, leaving the rendered fat in the pan.

3. Sauté Aromatics: In the same skillet, add the chopped onion, garlic, and ginger. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic and ginger release their fragrance.

4. Stir-Fry Vegetables: Add the diced red and green bell peppers and the sweet corn to the skillet. Stir-fry for about 5 minutes, allowing the vegetables to become tender-crisp while absorbing the flavors from the aromatics.

5. Combine and Season: Return the cooked ground pork to the skillet. Add the soy sauce, oyster sauce, and sesame oil. Stir everything together, making sure the pork and vegetables are well coated in the sauce.

Cook for an additional 2-3 minutes to let the flavors meld together. Season with salt and pepper to taste.

6. Finish and Serve: Remove the skillet from heat. Garnish the stir-fry with sliced green onions. Serve the Sweet Corn and Pork Stir-Fry hot, over a bed of rice or noodles if desired.

Extra Tips:

To elevate the flavors of this dish, consider adding a splash of rice vinegar or a pinch of chili flakes for a bit of tang and heat.

If using frozen corn, make certain it’s fully thawed and drained to prevent excess moisture from affecting the stir-fry’s texture. Additionally, you can substitute ground chicken or turkey for pork if you prefer a leaner protein option.

Adjust the vegetable mix according to what you have on hand, such as adding snap peas or broccoli for extra crunch and nutrition.

Ground Pork and Corn Enchiladas

Ground Pork and Corn Enchiladas are a delightful twist on the classic enchilada recipe, blending the savory taste of ground pork with the sweet crunch of corn. This dish offers a fusion of flavors and textures that are both comforting and satisfying. Perfect for a family dinner or a gathering with friends, these enchiladas are sure to become a favorite in your household.

The combination of spices and ingredients creates a hearty meal that’s both filling and flavorful. Not only are these enchiladas delicious, but they’re also quite easy to prepare, making them an ideal choice for both beginner and experienced cooks.

The recipe involves making a simple yet flavorful filling, rolling it in tortillas, and baking it with a rich enchilada sauce and melted cheese. Once baked, the enchiladas are topped with fresh garnishes that add a burst of vitality to the dish. Paired with a side of Spanish rice or a fresh salad, these enchiladas make for a complete and satisfying meal.

Ingredients (Serves 4-6):

• 1 pound ground pork
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (10 oz) red enchilada sauce
• 8-10 corn tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 1 lime, cut into wedges

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent, about 2-3 minutes. Add the ground pork, breaking it apart with a spatula, and cook until it’s browned and fully cooked, around 6-8 minutes.
2. Add Corn and Spices: Stir in the corn kernels, cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes, allowing the flavors to meld together. Remove from heat and set aside.
3. Warm the Tortillas: Preheat your oven to 375°F (190°C). Wrap the corn tortillas in a damp paper towel and microwave them for about 30 seconds to make them pliable. This will prevent them from cracking when rolling.
4. Assemble the Enchiladas: Pour a small amount of enchilada sauce in the bottom of a 9×13 inch baking dish. Take one tortilla, place a generous spoonful of the pork and corn mixture in the center, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with remaining tortillas and filling.
5. Add Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas, making certain all are covered. Sprinkle the shredded cheese evenly over the enchiladas.
6. Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Once baked, remove the enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro and serve with sour cream and lime wedges.

Extra Tips:

When making Ground Pork and Corn Enchiladas, feel free to experiment with different types of cheese or additional toppings such as sliced jalapeños or avocado.

If you prefer a spicier dish, consider adding a dash of hot sauce or additional chili powder to the pork mixture. Confirm the tortillas are warm and pliable before rolling to prevent cracking, and consider using a mix of red and green enchilada sauce for a more complex flavor.

Enjoy your enchiladas with a revitalizing beverage like a cold cerveza or a tangy margarita for a complete Mexican-inspired meal.

Corn and Pork Meatball Soup

Corn and Pork Meatball Soup is a comforting and hearty dish that combines tender pork meatballs with the sweetness of corn in a flavorful broth. This soup is perfect for chilly days or whenever you need a warm, satisfying meal. The savory pork meatballs are seasoned with a blend of spices and herbs, simmered in a rich broth, and complemented by the natural sweetness of corn, creating a perfect balance of flavors.

This dish isn’t only delicious but also easy to make, making it suitable for both weekday dinners and special occasions. With its comforting flavors and satisfying texture, Corn and Pork Meatball Soup is sure to become a family favorite. The soup can be served as a main course for a light meal, or as a starter to a larger feast. Below is a recipe that serves 4-6 people.

Ingredients:

• 1 pound ground pork
• 1 cup fresh or frozen corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup breadcrumbs
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 2 green onions, sliced
• 1 tablespoon fresh cilantro, chopped (optional)

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large bowl, combine ground pork, onion, garlic, egg, breadcrumbs, soy sauce, ginger, salt, and black pepper. Mix well using your hands or a spatula until all ingredients are evenly incorporated.
2. Form the Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs.
3. Brown the Meatballs: In a large pot, heat olive oil over medium heat. Add meatballs in batches and brown them on all sides, about 5 minutes per batch. Remove meatballs from the pot and set aside.
4. Prepare the Broth: In the same pot, pour in the chicken or vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot for added flavor.
5. Add Corn and Simmer: Add the corn kernels to the broth and return the meatballs to the pot. Let the soup simmer for 15-20 minutes, allowing the meatballs to cook through and the flavors to meld together.
6. Garnish and Serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro, if using. Serve hot.

Extra Tips:

For a spicier version, you can add a pinch of red pepper flakes to the meatball mixture or to the broth.

If you prefer a thicker soup, consider adding a handful of diced potatoes or carrots when adding the corn. These additional vegetables won’t only thicken the soup but also enhance its nutritional value.

Additionally, feel free to substitute ground turkey or chicken for the pork if desired. This dish can also be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep.

Pork and Corn Fried Rice

Pork and Corn Fried Rice is a delightful and savory dish that brings together the comforting flavors of ground pork, sweet corn, and fragrant jasmine rice. This recipe is perfect for a quick weeknight dinner or a satisfying lunch, offering a delicious balance of protein, vegetables, and carbohydrates. The combination of soy sauce and sesame oil imparts a rich umami flavor, while fresh scallions add a pop of color and freshness.

Whether you’re a seasoned cook or a kitchen novice, this dish is simple to prepare and certain to please the whole family. The beauty of Pork and Corn Fried Rice lies in its adaptability. Feel free to incorporate additional vegetables or spices to suit your palate. Perhaps you have some leftover veggies in the fridge or you prefer a bit of heat from a dash of chili sauce.

This recipe is incredibly versatile, yet it maintains its integrity as a comforting and satisfying meal. Follow these easy steps to create a mouthwatering dish that serves 4-6 people.

Ingredients:

• 2 cups jasmine rice, cooked and cooled
• 1 pound ground pork
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 3 eggs, beaten
• 4 scallions, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Rice: Confirm your jasmine rice is cooked and cooled, ideally prepared a few hours in advance or the day before. Cold rice prevents clumping and achieves the perfect fried rice texture.
2. Cook the Pork: Heat a large pan or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the ground pork and cook until browned and cooked through, breaking it into small pieces with a spatula. Remove the pork from the pan and set aside.
3. Sauté Aromatics: In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and chopped onion, sautéing until they become fragrant and the onion turns translucent.
4. Scramble the Eggs: Push the garlic and onion to the side of the pan and pour in the beaten eggs. Scramble the eggs gently until fully cooked, then mix them with the garlic and onion.
5. Combine Ingredients: Return the cooked pork to the pan and add the corn kernels. Stir everything together and cook for another 2 minutes.
6. Add the Rice: Add the cooled rice to the pan, breaking up any clumps, and mix thoroughly with the other ingredients.
7. Season: Pour the soy sauce and sesame oil over the rice mixture. Stir well to guarantee the rice is evenly coated with the sauce.
8. Finish with Scallions: Add the chopped scallions, and season with salt and pepper to taste. Stir everything together for another minute, allowing the flavors to meld.
9. Serve: Once everything is well combined and heated through, remove the pan from heat and serve the Pork and Corn Fried Rice hot.

Extra Tips:

For the best results, use day-old rice as it’s drier and less sticky, which makes it perfect for frying. If you don’t have leftover rice, spread freshly cooked rice on a tray and let it cool in the refrigerator for at least an hour.

When breaking up the rice, use your hands or a fork to guarantee it’s in individual grains. Feel free to add more vegetables like peas, carrots, or bell peppers for added nutrition and color. Finally, adjust the seasoning according to your taste, and for an extra kick, consider adding a splash of fish sauce or a sprinkle of chili flakes.

Cheesy Pork and Corn Casserole

Cheesy Pork and Corn Casserole is a delightful and comforting dish that brings together the savory flavors of ground pork, sweet corn, and gooey melted cheese. This hearty casserole is perfect for family dinners, potlucks, or any occasion where you want to serve something that’s both satisfying and easy to prepare.

The combination of ingredients creates a wonderful balance of flavors and textures, making it a crowd-pleaser that’s sure to have everyone asking for seconds. The preparation of this dish is straightforward and doesn’t require much time, making it ideal for busy weeknights.

The ground pork is cooked to perfection and seasoned with aromatic spices, while the corn adds a hint of sweetness that complements the richness of the cheese. As everything bakes together, the flavors meld beautifully, resulting in a creamy and delicious casserole that everyone will love.

This recipe serves 4-6 people, making it a great option for a family meal or small gathering.

Ingredients:

• 1 pound ground pork
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup canned corn, drained
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 cups cooked rice
• 1/4 cup chopped fresh parsley (optional, for garnish)

Cooking Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish with cooking spray or a little olive oil.

2. Cook the Ground Pork: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Add the ground pork to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.

3. Season the Pork: Stir in the salt, black pepper, paprika, dried oregano, and chili powder into the cooked pork. Mix well to guarantee the meat is evenly coated with the spices.

4. Make the Cheese Sauce: In a medium saucepan, whisk together the milk and flour over medium heat. Continually whisk the mixture to avoid lumps and cook until it thickens slightly, about 3-4 minutes.

Remove from heat and stir in the shredded cheddar cheese until melted and smooth.

5. Combine Ingredients: In a large mixing bowl, combine the cooked rice, corn, seasoned ground pork, and cheese sauce. Mix thoroughly to guarantee all ingredients are well incorporated.

6. Assemble the Casserole: Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle a little extra cheese on top if desired.

7. Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown.

8. Garnish and Serve: Remove from the oven and allow it to cool slightly. Garnish with fresh parsley if using, and serve warm.

Extra Tips:

For an added layer of flavor, consider using smoked paprika instead of regular paprika. You can also mix in other vegetables such as bell peppers or peas for additional texture and nutrition.

If you prefer a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and they reheat well in the microwave or oven.

BBQ Pork and Corn Sliders

BBQ Pork and Corn Sliders are a delightful twist on the classic slider, bringing together the smoky flavor of barbecue sauce with the sweetness of corn and the savory taste of ground pork. These sliders are perfect for a casual dinner, a party appetizer, or a game day snack. The combination of flavors and textures in each bite makes this dish a crowd-pleaser. The juicy ground pork combined with tangy barbecue sauce and the pop of sweet corn creates a harmony of flavors that’s both enticing and satisfying.

Preparing BBQ Pork and Corn Sliders isn’t only simple but also a fun activity that can be enjoyed with family and friends. Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding. You’ll enjoy the process of forming the patties, cooking them to perfection, and assembling the sliders with your favorite toppings.

Let’s gather the ingredients for a serving size of 4-6 people and get started on this delicious journey.

Ingredients:

• 1 pound ground pork
• 1 cup canned or frozen corn, drained if canned
• 1/2 cup barbecue sauce
• 1/4 cup finely chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 6 slider buns
• Optional toppings: sliced pickles, lettuce, cheese slices, coleslaw

Instructions:

1. Prepare the Pork Mixture: In a large mixing bowl, combine the ground pork, corn, barbecue sauce, chopped onion, garlic powder, smoked paprika, salt, and pepper. Mix everything together until well combined, making sure the ingredients are evenly distributed throughout the ground pork.
2. Form the Patties: Divide the pork mixture into 6 equal portions and shape each portion into a patty that matches the size of your slider buns. Press the patties slightly so they cook evenly.
3. Cook the Patties: Preheat a non-stick skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they’re browned and cooked through. The internal temperature should reach 160°F (71°C) to ascertain the pork is fully cooked.
4. Assemble the Sliders: Toast the slider buns lightly if desired. Place a cooked patty on the bottom half of each bun. Add your choice of toppings such as sliced pickles, lettuce, cheese slices, or coleslaw. Top with the other half of the bun.
5. Serve and Enjoy: Serve the BBQ Pork and Corn Sliders immediately while they’re hot. Pair them with your favorite side dishes like potato salad or baked beans.

Extra Tips:

When cooking the patties, try using a cast-iron skillet for an even sear and maximum flavor. If you’re grilling, make sure the grill is well-oiled to prevent sticking.

For an extra touch of flavor, consider adding a splash of Worcestershire sauce to the pork mixture. If you like your sliders with a bit of a kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the pork mixture.

Pork and Corn Frittata

Pork and Corn Frittata is a delightful and hearty dish that combines the rich flavors of ground pork with the sweetness of fresh corn. This frittata makes for a perfect brunch option or a quick and satisfying dinner. The combination of tender pork, vibrant vegetables, and creamy eggs creates a balanced and nutritious meal that’s certain to impress your family or guests.

The frittata is baked to perfection, resulting in a fluffy and golden top with a moist and flavorful interior. Ideal for serving 4 to 6 people, this frittata is versatile and can be enjoyed hot or cold. The dish is simple to prepare and allows you to incorporate any additional ingredients you may have on hand, such as different types of cheese or herbs.

Whether you’re planning a weekend breakfast or a weeknight dinner, the Pork and Corn Frittata is a crowd-pleaser that fits any occasion.

Ingredients:

• 1 pound ground pork
• 1 cup fresh or frozen corn kernels
• 8 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)
• Cooking spray or additional olive oil for greasing the pan

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that your frittata will cook evenly and achieve a nice golden top.
2. Cook the Pork: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the ground pork, breaking it up with a spatula, and cook until it’s browned and fully cooked through, about 5-7 minutes. Remove the cooked pork from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and diced red bell pepper. Sauté for 3-4 minutes until the vegetables are softened. Add the corn kernels and cook for an additional 2 minutes. Return the cooked pork to the skillet and mix everything together.
4. Prepare Egg Mixture: In a large bowl, whisk together the eggs and milk. Add salt and pepper to taste. Stir in the shredded cheddar cheese.
5. Combine and Cook: Pour the egg mixture over the pork and vegetables in the skillet. Stir gently to ascertain the ingredients are evenly distributed. Allow the mixture to cook on the stovetop over medium heat for about 2-3 minutes, or until the edges begin to set.
6. Bake the Frittata: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is fully set and the top is golden brown. You can test this by inserting a knife into the center; it should come out clean.
7. Garnish and Serve: Remove the skillet from the oven and let the frittata cool for a few minutes. Sprinkle with chopped parsley if desired. Slice into wedges and serve warm or at room temperature.

Extra Tips:

To prevent your frittata from sticking, make sure your skillet is well-greased before adding the egg mixture. A non-stick or well-seasoned cast-iron skillet works best.

Feel free to get creative with additional ingredients such as diced tomatoes, spinach, or different cheeses to match your personal taste. If you prefer a spicier kick, consider adding a pinch of red pepper flakes or a diced jalapeño when cooking the vegetables.

Southwest Pork and Corn Salad

Discover the vibrant flavors of the Southwest with this invigorating and hearty Southwest Pork and Corn Salad. This recipe combines the savory taste of ground pork with the sweet crunch of fresh corn, all tossed together with colorful vegetables and a zesty dressing. Perfect for a light lunch or a side dish at dinner, this salad is both satisfying and nutritious, offering a taste of the sunny Southwest in every bite.

This dish is designed to serve 4-6 people, making it ideal for family meals or small gatherings. The combination of protein-rich pork and fresh vegetables guarantees a balanced meal, while the spices and herbs bring an exciting array of flavors to your taste buds. Whether you’re looking to impress your guests or simply enjoy a delicious homemade meal, this Southwest Pork and Corn Salad is sure to be a hit.

Ingredients (Serves 4-6):

• 1 pound ground pork
• 2 cups fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional: 1 jalapeño, seeded and finely chopped for extra heat

Cooking Instructions:

1. Cook the Ground Pork: In a large skillet over medium heat, add the ground pork. Cook, breaking it apart with a wooden spoon until it’s browned and cooked through, about 8-10 minutes. Season with salt, pepper, cumin, and chili powder. Once cooked, drain any excess fat and set the pork aside to cool slightly.
2. Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw and drain. In the same skillet used for the pork, add a tablespoon of olive oil and sauté the corn over medium heat for about 5 minutes until slightly charred. This step enhances the corn’s sweetness and adds a smokey flavor.
3. Mix the Salad: In a large bowl, combine the cooked pork and corn with the diced bell peppers, red onion, cherry tomatoes, avocado, and chopped cilantro. Toss the ingredients gently to mix.
4. Make the Dressing: In a small bowl, whisk together lime juice, remaining olive oil, and a pinch of salt and pepper. Pour the dressing over the salad and toss again to confirm everything is evenly coated.
5. Serve: Transfer the salad to a serving platter or individual plates. Optionally, garnish with extra cilantro or jalapeños for added spice, and serve immediately.

Extra Tips:

For an extra layer of flavor, consider grilling the corn on the cob before removing the kernels. This will add a smoky, charred taste to the salad.

If you prefer a spicier dish, include the seeds from the jalapeño or add a dash of cayenne pepper to the seasoning.

To keep the avocado from browning, add it just before serving or toss it in lime juice before mixing it into the salad.

Adjust the seasoning to your taste, and feel free to add more lime juice or spices as desired for a more intense flavor.

Enjoy this salad as a standalone dish or pair it with warm tortillas for a complete meal.

Pork and Corn Empanadas

Pork and Corn Empanadas are a delightful fusion of tender, savory ground pork and the natural sweetness of corn, all encased in a golden, flaky pastry. This dish is perfect for gatherings or as a comforting meal for the family.

Originating from Latin American cuisine, empanadas offer a versatile and delicious way to enjoy a variety of fillings wrapped in a satisfying crust. The combination of juicy pork, vibrant corn, and aromatic spices make these empanadas a favorite among both adults and children.

To make these empanadas, you’ll first prepare a flavorful pork filling. The filling is seasoned with a blend of spices that enhance the natural flavors of the meat and vegetables. Once the filling is ready, you’ll spoon it onto rounds of dough, fold them into half-moons, and seal them by pinching or crimping the edges.

Baked until golden brown, these empanadas offer a crispy exterior and a savory, tender interior. This recipe serves 4-6 people, making it ideal for a family meal or for sharing with friends.

Ingredients:

• 1 pound ground pork
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 2 tablespoons tomato paste
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Filling:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
   • Add the ground pork to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
   • Stir in the corn kernels, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3-4 minutes.
   • Add the tomato paste and mix well to incorporate it into the meat mixture. Cook for an additional 2 minutes.
   • Remove the skillet from heat and stir in the chopped cilantro. Let the filling cool slightly.
2. Assemble the Empanadas:
   • Preheat your oven to 375°F (190°C).
   • Roll out the empanada dough and cut into circles using a round cutter or the rim of a glass.
   • Place a spoonful of the pork and corn filling onto one half of each dough circle, leaving space around the edges.
   • Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork or pinch to guarantee closure.
3. Bake the Empanadas:
   • Place the empanadas on a baking sheet lined with parchment paper.
   • Brush the tops with the beaten egg to give them a golden sheen once baked.
   • Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

Extra Tips:

For the best results, verify your filling isn’t too wet, as excess moisture can make the dough soggy.

If you’re making the dough from scratch, chilling it before rolling can help with handling and prevent it from becoming too sticky.

You can customize the filling by adding other ingredients such as diced bell peppers or cheese for more flavor.

If you prefer a spicier version, consider adding chopped jalapeños or a dash of hot sauce to the filling.

Finally, these empanadas can be made in advance and frozen before baking, making them a convenient option for quick meals.

Corn and Pork Skillet Hash

Corn and Pork Skillet Hash is a delightful and hearty dish that combines the savory flavors of ground pork with the sweetness of corn, all cooked together in a single skillet. This dish is perfect for a quick weeknight dinner or a comforting weekend brunch. The combination of ingredients creates a rich and flavorful meal that’s both nutritious and satisfying.

The use of fresh vegetables, herbs, and spices adds a depth of flavor that complements the pork perfectly. Ideal for serving 4-6 people, this recipe isn’t only delicious but also easy to prepare. The simplicity of cooking everything in one skillet means less cleanup and a quicker meal on the table.

Whether you’re a seasoned cook or a beginner, this Corn and Pork Skillet Hash is sure to become a favorite in your recipe collection. Enjoy the rustic charm of this dish with a side of crusty bread or a fresh green salad to complete your meal.

Ingredients:

• 1 pound ground pork
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 medium potatoes, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter
• 4 eggs (optional)
• Chopped green onions for garnish

Instructions:

1. Prepare the Ingredients: Before you begin cooking, verify all your vegetables are chopped and ready. This includes finely chopping the onion, mincing the garlic, dicing the bell pepper, and peeling and dicing the potatoes.
2. Cook the Pork: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon. Once cooked, remove the pork from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Then, add the diced red bell pepper and cook for an additional 3-4 minutes.
4. Add Potatoes and Corn: Stir in the diced potatoes and corn kernels. Cook for about 5 minutes, stirring occasionally, until the potatoes start to soften.
5. Season and Combine: Add the smoked paprika, salt, black pepper, and dried thyme to the skillet. Mix well to combine all the flavors. Return the cooked pork to the skillet and stir everything together.
6. Cook Thoroughly: Cover the skillet with a lid and reduce the heat to low. Let it cook for about 10-15 minutes or until the potatoes are tender, stirring occasionally.
7. Final Touches: Once the potatoes are cooked through, remove the lid and increase the heat to medium-high. Add the butter and let it melt, stirring to combine. This will give the hash a nice, golden finish.
8. Optional Eggs: If you wish to add eggs, create small wells in the hash and crack an egg into each well. Cover the skillet again and let the eggs cook until they reach your desired level of doneness.
9. Garnish and Serve: Once finished, sprinkle the dish with chopped fresh parsley and green onions. Serve hot, either directly from the skillet or transferred to a serving dish.

Extra Tips:

For the best results, use fresh corn kernels if they’re in season; they add a wonderful sweetness and crunch to the dish. If using canned corn, make sure to drain it well.

You can also customize this dish by adding other vegetables like zucchini or tomatoes for extra flavor and nutrition. If you like a bit of heat, consider adding a pinch of red pepper flakes or a diced jalapeño pepper.

Finally, be sure to taste and adjust the seasoning before serving to suit your preference.

Ground Pork and Corn Quesadillas

Ground Pork and Corn Quesadillas are a delicious twist on the classic Mexican dish. This recipe combines the savory flavors of ground pork with the natural sweetness of corn, all enveloped in a crispy tortilla. Perfect for a family dinner or a casual gathering with friends, these quesadillas are a satisfying dish that can be prepared relatively quickly, making it a great option for those busy weeknights. The combination of ingredients creates a balanced flavor profile that’s both hearty and revitalizing.

The use of ground pork adds a rich and juicy texture to the quesadillas, while the corn provides a burst of sweetness and a touch of crunch. The cheese, a staple in any quesadilla, melts beautifully to bind all the ingredients together, creating a gooey, savory treat. Serve these delightful quesadillas with your favorite salsa, guacamole, or sour cream for added flavor. Whether you’re cooking for a crowd or just a few, this recipe can easily be adjusted to suit your needs.

Ingredients (Serves 4-6):

• 1 pound ground pork
• 1 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 8 large flour tortillas
• 2 tablespoons vegetable oil
• Optional: chopped cilantro, for garnish

Cooking Instructions:

1. Prepare the Pork Mixture: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent. Add the ground pork to the skillet, cooking and stirring until it’s browned and fully cooked through.
2. Season the Pork: Drain any excess fat from the skillet, and then stir in the corn kernels, ground cumin, chili powder, salt, and pepper. Continue to cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and set aside.
3. Assemble the Quesadillas: Lay out the flour tortillas on a clean surface. Evenly distribute the pork and corn mixture onto one half of each tortilla. Sprinkle the shredded cheese over the pork mixture, guaranteeing each quesadilla has an even amount of filling.
4. Cook the Quesadillas: Wipe the skillet clean and heat the remaining 1 tablespoon of vegetable oil over medium heat. Place each tortilla, one at a time, in the skillet, folding the empty half over the filling to form a half-moon shape. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
5. Serve: Remove the quesadillas from the skillet and let them cool for a minute. Cut each quesadilla into wedges and serve warm, garnished with chopped cilantro if desired.

Extra Tips:

For the best texture, confirm the ground pork is broken into small pieces while cooking, which helps with even distribution in the quesadillas. If using frozen corn, thaw it before adding it to the pork mixture to prevent excess moisture.

Experiment with additional fillings such as diced bell peppers or jalapeños for extra flavor. Finally, consider using a non-stick skillet to prevent the quesadillas from sticking and to make flipping them easier. Enjoy your Ground Pork and Corn Quesadillas with a side of your favorite salsa or a dollop of sour cream for an enhanced flavor experience.

Savory Corn and Pork Pie

Savory Corn and Pork Pie is a delightful dish that blends the rich flavors of ground pork with the sweetness of corn, all encased in a flaky pie crust. This comforting recipe is perfect for family dinners or gatherings, offering a hearty meal that satisfies everyone at the table.

The combination of savory pork, fresh herbs, and creamy corn creates a mouthwatering filling that pairs beautifully with the crispness of a well-baked pastry shell.

To make this pie, you’ll start by preparing the filling, which involves cooking and seasoning the ground pork with onions, garlic, and herbs. The addition of corn brings a subtle sweetness that balances the savory elements.

Once the filling is ready, it’s enveloped in a buttery pie crust and baked to perfection, resulting in a golden-brown top with a filling that’s both flavorful and comforting. Serve this pie hot, and watch it become a family favorite in no time.

Ingredients (Serves 4-6)

• 1 pound ground pork
• 1 cup corn kernels (fresh or frozen)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup chicken broth
• 1 package (14 oz) pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to guarantee it reaches the right temperature for baking the pie.
2. Cook Pork Mixture: In a large skillet over medium heat, add olive oil and sauté the onions until translucent. Add the garlic and cook for another minute. Then, add the ground pork, salt, pepper, and thyme. Cook until the pork is browned and fully cooked.
3. Prepare Filling: Stir in the corn kernels and cook for 2 more minutes. Sprinkle the flour over the mixture, stirring continuously to coat. Gradually add the chicken broth and heavy cream, stirring until the mixture thickens. Remove from heat and let it cool slightly.
4. Assemble Pie: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the pork filling into the crust. Roll out the second crust and place it over the filling. Seal the edges by crimping with a fork and cut a few slits on top to allow steam to escape.
5. Apply Egg Wash: Brush the top crust with beaten egg to give the pie a golden finish once baked.
6. Bake Pie: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and crispy.
7. Cool and Serve: Allow the pie to cool for about 10 minutes before slicing. Garnish with chopped parsley and serve warm.

Extra Tips

To guarantee your pie has a flaky crust, make sure the pie crusts are cold when you work with them. This helps prevent the butter in the dough from melting before baking, which contributes to a crisp texture.

If you’re using frozen corn, thaw it first and drain any excess water to avoid a soggy filling. Finally, always let the pie rest after baking to allow the filling to set properly, making it easier to slice and serve.