Mexican grilled pork loin with chilli and lime corn
From the foundersAlexander Eriksson·Founder & CEO
Spicy, protein-rich grilled pork loin served with a fresh salad of grilled corn, pepper and tangy spring onion.
Ingredients
2 servings
- 500 gpork loin
- 450 gpre-cooked corn on the cob
- 1 stred pepper
- 4 stspring onion
- 1 mskolive oil
- 2 msklime juice
- 1 tskchilli powder
- 1 tskground cumin
- 1 tsksalt
How to make it
- 1
Cut the pork loin into thick slices or keep it whole for grilling. Rub the meat with cumin, half the chilli powder, salt and a little olive oil.
- 2
Grill the meat over high heat for about 10-12 minutes until it has a nice charred surface and is cooked through (core temperature 68-70°C). Leave to rest wrapped in baking paper.
- 3
Grill the pre-cooked corn cobs all over until they have nice char marks, about 5-8 minutes.
- 4
Cut the kernels off the cobs and put them in a bowl.
- 5
Finely chop the red pepper and spring onion. Mix with the corn kernels.
- 6
Drizzle over the lime juice, the rest of the chilli powder and a pinch of salt, and mix well.
- 7
Slice the meat and serve with the warm, crunchy corn salad.
Kitchen tips
- If you don't have an outdoor barbecue, a griddle pan indoors works perfectly well.
- Let the meat rest for at least 5 minutes after grilling so it stays juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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