This recipe calls for fresh corn, but you could also use frozen kernels; thaw and drain to add to salad.
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Chili-Lime Pork with Corn Salad
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
Coarse salt and pepper
1 teaspoon chili powder
2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions
1. 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.
2. Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil.Read More »from Chili-Lime Pork with Corn Salad