Buttery corn 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
- Creme Fraiche
- Cucumber
- Fresh Coriander
- Lime Juice
- Old Stone Mill Mexican Spice
- Pork Fillet
- Sliced Pickled Jalapeños
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork FILLET
Place a pan (that has a lid) over medium heat, lightly add cooking spray. 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
In a bowl, combine the tomatoes, the Cucumber, the lime juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the charred corn with crème fraîche and the remaining coriander.
DINNER IS READY
Serve the Pork slices with the tomato salsa alongside. Dollop over the creamy Corn and sprinkle over the jalapeños (to taste). Well done, Chef!
Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork FILLET
Place a pan (that has a lid) over medium heat, lightly add cooking spray. 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
In a bowl, combine the tomatoes, the Cucumber, the lime juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the charred corn with crème fraîche and the remaining coriander.
DINNER IS READY
Serve the Pork slices with the tomato salsa alongside. Dollop over the creamy Corn and sprinkle over the jalapeños (to taste). Well done, Chef!
Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
Pork FILLET
Place a pan (that has a lid) over medium heat, lightly add cooking spray. 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
In a bowl, combine the tomatoes, the Cucumber, the lime juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the charred corn with crème fraîche and the remaining coriander.
DINNER IS READY
Serve the Pork slices with the tomato salsa alongside. Dollop over the creamy Corn and sprinkle over the jalapeños (to taste). Well done, Chef!
Corn
Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
Pork FILLET
Place a pan (that has a lid) over medium heat, lightly add cooking spray. 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
In a bowl, combine the tomatoes, the Cucumber, the lime juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the charred corn with crème fraîche and the remaining coriander.
DINNER IS READY
Serve the Pork slices with the tomato salsa alongside. Dollop over the creamy Corn and sprinkle over the jalapeños (to taste). 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, 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: 474, Carbs: 22 grams, Fat: grams, Protein: 38.9 grams, Sugar: 8 grams, Salt: 399.5 grams
How do I prepare Chargrilled Corn & Tex-Mex Style Pork?
CORN: Place a pan over medium-high heat and lightly add cooking spray. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SOME FRESHNESS: In a bowl, combine the tomatoes, the cucumber, the lime juice (to taste), ½ the coriander, and seasoning. In a small bowl, combine the charred corn with crème fraîche and the remaining coriander. DINNER IS READY: Serve the pork slices with the tomato salsa alongside. Dollop over the creamy corn and sprinkle over the jalapeños (to taste). Well done, Chef! PORK FILLET: Place a pan (that has a lid) over medium heat, lightly add cooking spray. 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.
What should be prepared from my kitchen to make Chargrilled Corn & Tex-Mex Style Pork?
Baby Tomatoes, Corn, 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?
474 calories
How much fat content does Chargrilled Corn & Tex-Mex Style Pork have?
grams
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