Chili Lime Pork With Corn Salad Recipes

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CHILI-LIME PORK WITH CORN SALAD



Chili-Lime Pork with Corn Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 571 g, Fat 29 g, Fiber 7 g, Protein 52 g, SaturatedFat 6 g

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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