Mexican Pork with Charred Corn and Spicy Slaw

Mexican Pork with Charred Corn and Spicy Slaw

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 20, 2019.



  • 1 pack lean pork loin steaks
  • 1 pack Mexican spice mix
  • Pinch of chilli flakes (optional)
  • 2 Tbsp lite sour cream


  • 1 pack super slaw
  • 1 carrot, grated
  • 1 pack Mexican dressing


  • 2 corn cobs, peeled
  • ½ telegraph cucumber, peeled into ribbons
  • Remaining lite sour cream


  1. Preheat BBQ grill or hot plate to medium (if using).
  2. Marinate pork. Pat pork dry, place in a bowl along with Mexican spice mix, chilli flakes and first measure of sour cream. Toss to coat and leave to marinate.
  3. Cook corn. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook corn cobs for about 8 minutes, turning occasionally, until tender and lightly charred. Set aside to cool, then season and cut in half. Alternatively, cook on BBQ. Reserve pan.
  4. Prep slaw. Place all slaw ingredients in a bowl, toss and season.
  5. Cook pork. Wipe same pan clean, add 1 tsp oil and return to a low-medium heat. Cook pork for 4 minutes each side (depending on thickness), or until just cooked. Alternatively, cook on BBQ. Rest, covered.
  6. Finish dish. Prep cucumber and slice pork thinly, reserving any resting juices.
  7. Serve slaw topped with pork and drizzle over any resting juices. Top with cucumber and sour cream, with corn on the side.

Nutritional Information

Energy 1741 kj
416 kcal
Protein 34.3g
Carbohydrate 15.3g
Fat 23.3g