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
Chargrilled Corn & Tex-Mex Style Pork
with herby crème fraîche & a baby tomato salsa
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Tomatoes
- Corn On The Cob
- Creme Fraiche
- Cucumber
- Fresh Coriander
- Lime Juice
- Old Stone Mill Mexican Spice
- Pork Fillet
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
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).
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.
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.
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!
Corn On The Cob - 1
Pork Fillet - 150g
Old Stone Mill Mexican Spice - 7,5ml
Cucumber - 100g
Baby Tomatoes - 80g
Lime Juice - 15ml
Crème Fraîche - 50ml
Fresh Coriander - 3g
Sliced Pickled Jalapeños - 15g
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).
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.
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.
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!
Corn On The Cob - 2
Pork Fillet - 300g
Old Stone Mill Mexican Spice - 15ml
Cucumber - 200g
Baby Tomatoes - 160g
Lime Juice - 30ml
Crème Fraîche - 100ml
Fresh Coriander - 5g
Sliced Pickled Jalapeños - 30g
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).
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.
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.
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!
Corn On The Cob - 3
Pork Fillet - 450g
Old Stone Mill Mexican Spice - 22,5ml
Cucumber - 300g
Baby Tomatoes - 240g
Lime Juice - 45ml
Crème Fraîche - 150ml
Fresh Coriander - 8g
Sliced Pickled Jalapeños - 45g
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).
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.
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.
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!
Corn On The Cob - 4
Pork Fillet - 600g
Old Stone Mill Mexican Spice - 30ml
Cucumber - 400g
Baby Tomatoes - 320g
Lime Juice - 60ml
Crème Fraîche - 200ml
Fresh Coriander - 10g
Sliced Pickled Jalapeños - 60g
Woolies Products in this dish
