Reviews (2) Add Rating & Review 28 Ratings 5 star values: 20 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: Unrated 08/17/2013 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. Martha Stewart Member Rating: 4 stars 06/28/2013 Made this with chicken breasts rather than pork (as I didn't have pork). Turned out excellent. Highly recommended.
Back to Chili-Lime Pork with Corn Salad All Reviews for Chili-Lime Pork with Corn Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 pork-chops-032-med109951.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes This recipe calls for fresh corn, but you could also use frozen kernels; thaw and drain to add to salad.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4 pork-chops-032-med109951.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
pork-chops-032-med109951.jpg
pork-chops-032-med109951.jpg
Ingredients
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
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.
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)
Add Rating & Review 28 Ratings 5 star values: 20 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 08/17/2013 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. Martha Stewart Member Rating: 4 stars 06/28/2013 Made this with chicken breasts rather than pork (as I didn't have pork). Turned out excellent. Highly recommended.
Reviews (2)
Add Rating & Review 28 Ratings 5 star values: 20 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1
Add Rating & Review
28 Ratings 5 star values: 20 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1
28 Ratings 5 star values: 20 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1
28 Ratings 5 star values: 20 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1
5 star values: 20 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 08/17/2013 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. Martha Stewart Member Rating: 4 stars 06/28/2013 Made this with chicken breasts rather than pork (as I didn't have pork). Turned out excellent. Highly recommended.Martha Stewart Member
Rating: Unrated 08/17/2013
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: Unrated
Rating: 4 stars 06/28/2013
Made this with chicken breasts rather than pork (as I didn’t have pork). Turned out excellent. Highly recommended.
Rating: 4 stars
All Reviews for Chili-Lime Pork with Corn Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chili-Lime Pork with Corn Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
