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

4.7

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Paper Towel
  • Butter
  • Seasoning (salt & pepper)
Photo of Mexican Street Corn & ​​Pork Neck
  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. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway).

  2. 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.

  3. SALSA

    In a bowl, combine the beans, the Tomato/es, the jalapeños (to taste), the cucumber, ½ the coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the feta, and the remaining lime juice (to taste).

  4. 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/es - 1

  • Sliced Pickled Jalapeños - 10g

  • Cucumber - 50g

  • Fresh Coriander - 3g

  • Lime Juice - 30ml

  • Creamy Mayo - 60ml

  • Danish-style Feta - 20g

  • Spicy Cheese - 15ml

  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. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway).

  2. 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.

  3. SALSA

    In a bowl, combine the beans, the Tomato/es, the jalapeños (to taste), the cucumber, ½ the coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the feta, and the remaining lime juice (to taste).

  4. 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

  • Tomato/es - 2

  • Sliced Pickled Jalapeños - 20g

  • Cucumber - 100g

  • Fresh Coriander - 5g

  • Lime Juice - 60ml

  • Creamy Mayo - 120ml

  • Danish-style Feta - 40g

  • Spicy Cheese - 30ml

  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, 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).

  2. 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.

  3. SALSA

    In a bowl, combine the beans, the Tomatoes, the jalapeños (to taste), the Cucumber, ½ the coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the feta, and the remaining lime juice (to taste).

  4. 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

  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, 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).

  2. 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.

  3. SALSA

    In a bowl, combine the beans, the Tomatoes, the jalapeños (to taste), the Cucumber, ½ the coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the feta, and the remaining lime juice (to taste).

  4. 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 - 4

  • Pork Neck Steak - 640g

  • Old Stone Mill Mexican Spice - 20ml

  • Black Beans - 240g

  • Tomatoes - 4

  • Sliced Pickled Jalapeños - 40g

  • Cucumber - 200g

  • Fresh Coriander - 10g

  • Lime Juice - 125ml

  • Creamy Mayo - 250ml

  • Danish-style Feta - 80g

  • Spicy Cheese - 60ml

Frequently Asked Questions

What is the preparation time for Mexican Street Corn & ​​Pork Neck?

The preparation time for Mexican Street Corn & ​​Pork Neck with a black bean salsa is between 20 and 35 minutes.

What is the total time required to make Mexican Street Corn & ​​Pork Neck with a black bean salsa?

The total time required to make Mexican Street Corn & ​​Pork Neck with a black bean salsa is between 25 and 40 minutes.

How many servings does Mexican Street Corn & ​​Pork Neck provide?

4 servings

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

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/es, Tomatoes

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

Calories: 1425, Carbs: 46 grams, Fat: grams, Protein: 43.1 grams, Sugar: 18.1 grams, Salt: 1130 grams

How do I prepare Mexican Street Corn & ​​Pork Neck?

SALSA: In a bowl, combine the beans, the tomato/es, the jalapeños (to taste), the cucumber, ½ the coriander, ½ the lime juice (to taste), a drizzle of olive oil, and seasoning. In a small bowl, mix the creamy mayo, the 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. Alternatively, air fry at 200°C until tender and lightly golden, 12-15 minutes (shifting halfway). 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!

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

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/es, Tomatoes

How many calories does Mexican Street Corn & ​​Pork Neck have?

1425 calories

How much fat content does Mexican Street Corn & ​​Pork Neck have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Roma Tomatoes 4 pk

Roma Tomatoes 4 Pk

Photo of Organic Italian Whole Peeled Tomatoes 400 g

Organic Italian Whole Peeled Tomatoes 400 G

Photo of Mediterranean Tomatoes Min 500 g

Mediterranean Tomatoes Min 500 G

Photo of Rosa Tomatoes 600 g

Rosa Tomatoes 600 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Diced Tomatoes 400 g

Diced Tomatoes 400 G

Photo of Slicing Tomatoes 4 pk

Slicing Tomatoes 4 Pk

Photo of Roma Tomatoes 800 g

Roma Tomatoes 800 G

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Cherry Tomatoes 200 g

Cherry Tomatoes 200 G

Photo of Snacking Tomatoes 175 g

Snacking Tomatoes 175 G

Photo of Mini Rosa Tomatoes 200 g

Mini Rosa Tomatoes 200 G

Photo of Rosa Tomatoes 200 g

Rosa Tomatoes 200 G

Photo of Slicing Tomatoes 8 pk

Slicing Tomatoes 8 Pk

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Photo of Roma Tomatoes 1.5 kg

Roma Tomatoes 1.5 Kg

Views: 99