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Chili-Lime Pork with Corn Salad

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Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2013

Ingredients

  • 5 ears corn (4 cups kernels)
  • 1 small jalapeno, seeded if desired, minced
  • 1 scallion, thinly sliced
  • 1/2 cup fresh cilantro
  • 1 avocado, sliced
  • 4 tablespoons olive oil, divided, plus more for grill
  • 2 limes
  • Coarse salt and pepper
  • 1 teaspoon chili powder
  • 2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions

Directions

  1. Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.

  2. Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.

  3. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

Cook's Notes

This recipe calls for fresh corn, but you could also use frozen kernels; thaw and drain to add to salad.

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