Corn and Pork Skewers

3 ears fresh Supersweet corn, husked
12 ounces pork tenderloin, or skinned boneless chicken breast halves
2 small yellow summer squash or zucchini
2 small red bell peppers
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat grill or broiler. With a large, sharp knife, cut corn cobs into 2-inch pieces and the pork, squash and bell peppers into 1-inch pieces.

In a large bowl, whisk together the olive oil, lemon juice, ground cumin, salt and pepper. Hot sauce can be used in place of freshly ground pepper. Add pork and all the vegetables. Toss to coat. Let stand at room temperature 10 minutes.

On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until the pork is cooked through, 8 to 10 minutes.

If desired, serve by pushing the pork and vegetables off the skewers onto individual beds of mixed salad greens, including some chopped romaine for crunch.

The pork and vegetables can also be cooked �unskewered� on a grill rack or broiler pan, 8 to 10 minutes, turning pieces often.

Yield: 4 servings

Adapted from www.freshsupersweetcorn.com