eCook Meal
Mexican Street Corn & Pork Neck
with a black bean salsa
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.
Serving guide
Choose your portion size.
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).
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 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).
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
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).
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 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).
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
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).
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 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).
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
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).
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 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).
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R84.75
for 4 servings · R21.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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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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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
Not in the Woolies basket — source these elsewhere:
- Spicy Cheese
- Old Stone Mill Mexican Spice
- Pork Neck Steak
- Lime Juice
- Corn On The Cob
- Creamy Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Fresh Coriander, Lime Juice, Old Stone Mill Mexican Spice, Pickled Jalapeño, Pork Neck Steak, Spicy Cheese, Tomato, Tomato/es
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?
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 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). 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: 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).
What should be prepared from my kitchen to make Mexican Street Corn & Pork Neck?
Black Beans, Corn On The Cob, Creamy Mayo, Cucumber, Feta, Fresh Coriander, Lime Juice, Old Stone Mill Mexican Spice, Pickled Jalapeño, Pork Neck Steak, Spicy Cheese, Tomato, Tomato/es
How many calories does Mexican Street Corn & Pork Neck have?
1425 calories
How much fat content does Mexican Street Corn & Pork Neck have?
grams