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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

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 cob(s), large, (160g cob), husk on

Pork medallion or loin steak, raw

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.