eCook Meal
Charred Corn & Spicy Pork Bites
with Danish-style feta & tomatoes
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.
Serving guide
Choose your portion size.
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
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
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R142.47
for 4 servings · R35.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Plum Tomatoes needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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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
Not in the Woolies basket — source these elsewhere:
- Pork Neck Steak
- NOMU Cajun Rub
- Corn on the Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Fresh Coriander, Green Leaves, Lemon Juice, NOMU Cajun Rub, Pickled Jalapeño, Plum Tomato, Pork Neck Steak, 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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Charred Corn & Spicy Pork Bites?
Black Beans, Corn On The Cob, Feta, Fresh Coriander, Green Leaves, Lemon Juice, NOMU Cajun Rub, Pickled Jalapeño, Plum Tomato, Pork Neck Steak, 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