What are the main ingredients in Mexican Street Corn & Pork Neck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, butter

What is the nutritional information of Mexican Street Corn & Pork Neck?

Calories: 1283, Carbs: 43 grams, Fat: grams, Protein: 32.7 grams, Sugar: 16.6 grams, Salt: 873 grams

How do I prepare Mexican Street Corn & Pork Neck?

DINNER IS READY: Smother the grilled corn in the zingy creamy mayo and sprinkle the spicy cheese over it. Serve the sizzling pork and salsa on the side. Garnish with the remaining coriander and tuck in, Chef! SALSA: In a bowl, combine the rinsed beans, the diced tomatoes, the chopped jalapeños (to taste), the diced cucumber, ½ the chopped coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the drained feta, and the remaining lime juice (to taste). PORK NECK: While the corn is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the Mexican spice. Remove from the pan, season, and rest for 5 minutes. CORN ON THE COB: 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. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.

What should be prepared from my kitchen to make Mexican Street Corn & Pork Neck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, butter

Mexican Street Corn & Pork Neck

With this mouthwatering Mexican dish, you can always expect an exciting rollercoaster of tastes and textures, Chef! Corn on the cob is coated in butter, a zesty sour creamy mayo and chilli-infused cheese. If your mouth isn’t already salivating, there’s more… Mexican-spiced pork, a spicy tomato & bean salsa and fresh coriander.

Mexican Street Corn & Pork Neck

with a black bean salsa

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Corn On The Cob
Creamy Mayo
Cucumber
Danish-style Feta
Fresh Coriander
Lime Juice
Old Stone Mill Mexican Spice
Pork Neck Steak
Sliced Pickled Jalapeños
Spicy Cheese
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
butter

Photo of Mexican Street Corn & Pork Neck

Serves 1

CORN ON THE COB
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. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
PORK NECK
While the corn is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the Mexican spice. Remove from the pan, season, and rest for 5 minutes.
SALSA
In a bowl, combine the rinsed beans, the diced tomatoes, the chopped jalapeños (to taste), the diced cucumber, ½ the chopped coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the drained feta, and the remaining lime juice (to taste).
DINNER IS READY
Smother the grilled corn in the zingy creamy mayo and sprinkle the spicy cheese over it. Serve the sizzling pork and salsa on the side. Garnish with the remaining coriander and tuck in, Chef!

Corn On The Cob - 1
Pork Neck Steak - 160g
Old Stone Mill Mexican Spice - 5ml
Black Beans - 60g
Tomato - 1
Sliced Pickled Jalapeños - 10g
Cucumber - 50g
Fresh Coriander - 3g
Lime Juice - 30ml
Creamy Mayo - 60ml
Danish-style Feta - 20g
Spicy Cheese - 15ml

Download the Recipe

Serves 2

CORN ON THE COB
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. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
PORK NECK
While the corn is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the Mexican spice. Remove from the pan, season, and rest for 5 minutes.
SALSA
In a bowl, combine the rinsed beans, the diced tomatoes, the chopped jalapeños (to taste), the diced cucumber, ½ the chopped coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the drained feta, and the remaining lime juice (to taste).
DINNER IS READY
Smother the grilled corn in the zingy creamy mayo and sprinkle the spicy cheese over it. Serve the sizzling pork and salsa on the side. Garnish with the remaining coriander and tuck in, Chef!

Corn On The Cob - 2
Pork Neck Steak - 320g
Old Stone Mill Mexican Spice - 10ml
Black Beans - 120g
Tomatoes - 2
Sliced Pickled Jalapeños - 20g
Cucumber - 100g
Fresh Coriander - 5g
Lime Juice - 60ml
Creamy Mayo - 120ml
Danish-style Feta - 40g
Spicy Cheese - 30ml

Download the Recipe

Serves 3

CORN ON THE COB
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. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.
PORK NECK
While the corn is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the Mexican spice. Remove from the pan, season, and rest for 5 minutes.
SALSA
In a bowl, combine the rinsed beans, the diced tomatoes, the chopped jalapeños (to taste), the diced cucumber, ½ the chopped coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the drained feta, and the remaining lime juice (to taste).
DINNER IS READY
Smother the grilled corn in the zingy creamy mayo and sprinkle the spicy cheese over it. Serve the sizzling pork and salsa on the side. Garnish with the remaining coriander and tuck in, Chef!

Corn On The Cob - 3
Pork Neck Steak - 480g
Old Stone Mill Mexican Spice - 15ml
Black Beans - 180g
Tomatoes - 3
Sliced Pickled Jalapeños - 30g
Cucumber - 150g
Fresh Coriander - 8g
Lime Juice - 90ml
Creamy Mayo - 180ml
Danish-style Feta - 60g
Spicy Cheese - 45ml

Download the Recipe

Serves 4

CORN ON THE COB
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. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.
PORK NECK
While the corn is on the go, place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the Mexican spice. Remove from the pan, season, and rest for 5 minutes.
SALSA
In a bowl, combine the rinsed beans, the diced tomatoes, the chopped jalapeños (to taste), the diced cucumber, ½ the chopped coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the drained feta, and the remaining lime juice (to taste).
DINNER IS READY
Smother the grilled corn in the zingy creamy mayo and sprinkle the spicy cheese over it. Serve the sizzling pork and salsa on the side. Garnish with the remaining coriander and tuck in, Chef!