Pork on fresh creamed corn with avocado and chilli salsa
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This refreshing Mexican mini-fest can be whipped up in under 30 minutes. Sombreros optional.
Ingredients
Tomato(es)
¼ medium, finely chopped
Red capsicum
¼ medium, finely chopped
Avocado
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
Corn
1 cob(s), large, (160g cob), husk on
Pork medallion or loin steak, raw
100 g
Instructions
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.
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