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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (2)

28 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
This was an easy and delicious recipe. The only changes I would make would be to put less salt and more chili on the pork. To keep it simple I used frozen ears of corn which were fine but would have preferred fresh. Will definitely make this again.
Rating: 4 stars
Made this with chicken breasts rather than pork (as I didn't have pork). Turned out excellent. Highly recommended.