Chargrilled Corn & Tex-Mex Style Pork

A dollop of butter on corn on the cob is a classic, but if you want to try something that adds a wow-factor to your plate, a coriander crème fraîche is the way to go. Served with Old Stone Mill Mexican Spice-infused pork fillet, a zesty cucumber & baby tomato salsa, and a spicy hit of jalapeños.

Chargrilled Corn & Tex-Mex Style Pork

with herby crème fraîche & a baby tomato salsa

4.5

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
  • Paper Towel
Photo of Chargrilled Corn & Tex-Mex Style Pork
  1. CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Add a drizzle of oil and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway).

  2. Pork Fillet

    Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice the pork with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. SOME FRESHNESS

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the tomatoes, the cucumber, the Lime Juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the crème fraîche with the remaining coriander.

  4. DINNER IS READY

    Smear the corn with the herby crème fraîche, sprinkle over the chopped jalapeños (to taste), serve alongside the pork slices, and the tomato salsa. Well done, Chef!

  1. CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Add a drizzle of oil and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway).

  2. Pork Fillet

    Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice the pork with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. SOME FRESHNESS

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the tomatoes, the cucumber, the Lime Juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the crème fraîche with the remaining coriander.

  4. DINNER IS READY

    Smear the corn with the herby crème fraîche, sprinkle over the chopped jalapeños (to taste), serve alongside the pork slices, and the tomato salsa. Well done, Chef!

  1. CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Add a drizzle of oil and fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway).

  2. Pork Fillet

    Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice the pork with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. SOME FRESHNESS

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the tomatoes, the cucumber, the Lime Juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the crème fraîche with the remaining coriander.

  4. DINNER IS READY

    Smear the corn with the herby crème fraîche, sprinkle over the chopped jalapeños (to taste), serve alongside the pork slices, and the tomato salsa. Well done, Chef!

  1. CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Add a drizzle of oil and fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway).

  2. Pork Fillet

    Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice the pork with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. SOME FRESHNESS

    Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the tomatoes, the cucumber, the Lime Juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the crème fraîche with the remaining coriander.

  4. DINNER IS READY

    Smear the corn with the herby crème fraîche, sprinkle over the chopped jalapeños (to taste), serve alongside the pork slices, and the tomato salsa. Well done, Chef!

Frequently Asked Questions

What is the preparation time for Chargrilled Corn & Tex-Mex Style Pork?

The preparation time for Chargrilled Corn & Tex-Mex Style Pork with herby crème fraîche & a baby tomato salsa is between 25 and 45 minutes.

What is the total time required to make Chargrilled Corn & Tex-Mex Style Pork with herby crème fraîche & a baby tomato salsa?

The total time required to make Chargrilled Corn & Tex-Mex Style Pork with herby crème fraîche & a baby tomato salsa is between 35 and 55 minutes.

How many servings does Chargrilled Corn & Tex-Mex Style Pork provide?

4 servings

What are the main ingredients in Chargrilled Corn & Tex-Mex Style Pork?

Baby Tomatoes, Corn On The Cob, Creme Fraiche, Cucumber, Fresh Coriander, Lime Juice, Old Stone Mill Mexican Spice, Pork Fillet, Sliced Pickled Jalapeños

What is the nutritional information of Chargrilled Corn & Tex-Mex Style Pork?

Calories: 483, Carbs: 25 grams, Fat: grams, Protein: 40.1 grams, Sugar: 10 grams, Salt: 379.7 grams

How do I prepare Chargrilled Corn & Tex-Mex Style Pork?

DINNER IS READY: Smear the corn with the herby crème fraîche, sprinkle over the chopped jalapeños (to taste), serve alongside the pork slices, and the tomato salsa. Well done, Chef! SOME FRESHNESS: Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half moons. In a bowl, combine the tomatoes, the cucumber, the lime juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the crème fraîche with the remaining coriander. PORK FILLET: Place a pan (that has a lid) over medium heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, spice the pork with the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning. CORN: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Add a drizzle of oil and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway).

What should be prepared from my kitchen to make Chargrilled Corn & Tex-Mex Style Pork?

Baby Tomatoes, Corn On The Cob, Creme Fraiche, Cucumber, Fresh Coriander, Lime Juice, Old Stone Mill Mexican Spice, Pork Fillet, Sliced Pickled Jalapeños

How many calories does Chargrilled Corn & Tex-Mex Style Pork have?

483 calories

How much fat content does Chargrilled Corn & Tex-Mex Style Pork have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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