A Tex-Mex inspired salad with all the trimmings! Fresh green leaves are tossed with dots of charred corn, yummy fried beans, tomatoes, and jalapeño pieces. Topped with butter-basted pork chunks and drizzled with a lime-flavoured sour cream. All garnished with creamy feta and fresh coriander.
Charred Corn & Spicy Pork Bites
Charred Corn & Spicy Pork Bites
with Danish-style feta & tomatoes
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Beans
- Corn On The Cob
- Danish-style Feta
- Fresh Coriander
- Green Leaves
- Lemon Juice
- NOMU Cajun Rub
- Plum Tomato
- Plum Tomatoes
- Pork Neck Steak
- Sliced Pickled Jalapeños
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CORN ON THE COB
Place a pan (with 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. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork pieces dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends and cut the kernels off of the charred cob. To a salad bowl, add the diced tomato, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate up the charred corn salad, top with the pork pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
Corn on the Cob - 1
NOMU Cajun Rub - 10ml
Black Beans - 120g
Pork Neck Steak - 160g
Plum Tomato - 1
Sliced Pickled Jalapeños - 10g
Green Leaves - 20g
Sour Cream - 30ml
Lemon Juice - 15ml
Fresh Coriander - 3g
Danish-style Feta - 25g
CORN ON THE COB
Place a pan (with 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. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork pieces dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends and cut the kernels off of the charred cobs. To a salad bowl, add the diced tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate up the charred corn salad, top with the pork pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
Corn on the Cob - 2
NOMU Cajun Rub - 20ml
Black Beans - 240g
Pork Neck Steak - 320g
Plum Tomato - 1
Sliced Pickled Jalapeños - 20g
Green Leaves - 40g
Sour Cream - 60ml
Lemon Juice - 30ml
Fresh Coriander - 5g
Danish-style Feta - 50g
CORN ON THE COB
Place a pan (with 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. Remove the lid and add a drizzle of oil. Fry until lightly charred, 4-5 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork pieces dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends and cut the kernels off of the charred cobs. To a salad bowl, add the diced tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate up the charred corn salad, top with the pork pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
Corn on the Cob - 3
NOMU Cajun Rub - 30ml
Black Beans - 360g
Pork Neck Steak - 480g
Plum Tomatoes - 2
Sliced Pickled Jalapeños - 30g
Green Leaves - 60g
Sour Cream - 90ml
Lemon Juice - 45ml
Fresh Coriander - 8g
Danish-style Feta - 75g
CORN ON THE COB
Place a pan (with 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. Remove the lid and add a drizzle of oil. Fry until lightly charred, 4-5 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork pieces dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends and cut the kernels off of the charred cobs. To a salad bowl, add the diced tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate up the charred corn salad, top with the pork pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
Corn on the Cob - 4
NOMU Cajun Rub - 40ml
Black Beans - 480g
Pork Neck Steak - 640g
Plum Tomatoes - 2
Sliced Pickled Jalapeños - 40g
Green Leaves - 80g
Sour Cream - 125ml
Lemon Juice - 60ml
Fresh Coriander - 10g
Danish-style Feta - 100g
Woolies Products in this dish
