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Photo of Pork on fresh creamed corn with avocado and chilli salsa by WW

Pork on fresh creamed corn with avocado and chilli salsa

4 - 8
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This refreshing Mexican mini-fest can be whipped up in under 30 minutes. Sombreros optional.



¼ medium, finely chopped

Red capsicum

¼ medium, finely chopped


¼ medium, finely chopped

Fresh coriander

1 tbs, chopped

Lime juice

1 tsp

Fresh red chilli

2 g, (pinch), finely chopped

Olive oil

1 tsp, extra-virgin


1 individual, (160g cob), husk on

Trimmed pork medallion steak

100 g


  1. Combine the tomato, capsicum, avocado, coriander, lime juice, chilli and half the oil in a small bowl. Season with salt and pepper.
  2. Rinse the corncob under water. Cook in the microwave on high (100%) for 3 minutes. Set aside to cool slightly. Remove the husk. Place the cob upright on a chopping board and run a sharp knife down the length of the cob to remove the kernels. Use a food processor to puree the kernels until a coarse puree forms. Cover to keep warm.
  3. Heat the remaining oil in a small non-stick frying pan over medium heat. Season the pork with salt and pepper. Cook the pork for 3 minutes each side for medium or until cooked to your liking.
  4. Place the corn puree on a serving plate. Top with the pork and salsa.