eCook Meal
Chargrilled Corn & Tex-Mex Style Pork
with herby crème fraîche & a baby tomato salsa
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.
Serving guide
Choose your portion size.
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. Lightly spray with cooking spray 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, and 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 crème fraîche with the remaining coriander.
DINNER IS READY
Smear the corn with the herby crème fraîche, sprinkle over the jalapeños (to taste), serve alongside the Pork slices, and the tomato salsa. Well done, Chef!
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. Lightly spray with cooking spray 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, and 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
Smear the corn with the herby crème fraîche, sprinkle over the jalapeños (to taste), serve alongside the Pork slices, and the tomato salsa. Well done, Chef!
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. Lightly spray with cooking spray 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, and 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
Smear the corn with the herby crème fraîche, sprinkle over the jalapeños (to taste), serve alongside the Pork slices, and the tomato salsa. Well done, Chef!
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. Lightly spray with cooking spray 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, and 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
Smear the corn with the herby crème fraîche, sprinkle over the jalapeños (to taste), serve alongside the Pork slices, and the tomato salsa. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R113.51
for 4 servings · R28.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Corn on the Cobs
- Old Stone Mill Mexican Spice
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Corn On The Cob, Creme Fraiche, Cucumber, Fresh Coriander, Lime Juice, Old Stone Mill Mexican Spice, Pickled Jalapeño, Pork Fillet
What is the nutritional information of Chargrilled Corn & Tex-Mex Style Pork?
Calories: 493, Carbs: 27 grams, Fat: grams, Protein: 40.2 grams, Sugar: 12 grams, Salt: 411.5 grams
How do I prepare Chargrilled Corn & Tex-Mex Style Pork?
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. 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. Lightly spray with cooking spray 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, and 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. DINNER IS READY: Smear the corn with the herby crème fraîche, sprinkle over the jalapeños (to taste), serve alongside the pork slices, and the tomato salsa. Well done, Chef!
What should be prepared from my kitchen to make Chargrilled Corn & Tex-Mex Style Pork?
Baby Tomato, Corn On The Cob, Creme Fraiche, Cucumber, Fresh Coriander, Lime Juice, Old Stone Mill Mexican Spice, Pickled Jalapeño, Pork Fillet
How many calories does Chargrilled Corn & Tex-Mex Style Pork have?
493 calories
How much fat content does Chargrilled Corn & Tex-Mex Style Pork have?
grams