Charred Corn & Spicy Pork Bites

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

with Danish-style feta & tomatoes

4.7

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Charred Corn & Spicy Pork Bites
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Charred Corn & Spicy Pork Bites?

The preparation time for Charred Corn & Spicy Pork Bites with Danish-style feta & tomatoes is between 25 and 40 minutes.

What is the total time required to make Charred Corn & Spicy Pork Bites with Danish-style feta & tomatoes?

The total time required to make Charred Corn & Spicy Pork Bites with Danish-style feta & tomatoes is between 40 and 55 minutes.

How many servings does Charred Corn & Spicy Pork Bites provide?

4 servings

What are the main ingredients in Charred Corn & Spicy Pork Bites?

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

What is the nutritional information of Charred Corn & Spicy Pork Bites?

Calories: 758, Carbs: 47 grams, Fat: grams, Protein: 45.1 grams, Sugar: 13.2 grams, Salt: 1262 grams

How do I prepare Charred Corn & Spicy Pork Bites?

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. 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! 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.

What should be prepared from my kitchen to make Charred Corn & Spicy Pork Bites?

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

How many calories does Charred Corn & Spicy Pork Bites have?

758 calories

How much fat content does Charred Corn & Spicy Pork Bites have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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