Bringing a Mexican Street Favorite to Your Dinner Table

Welcome to the world where the sizzle of pork chops meets the zesty zest of Mexican street corn. If you're anything like me, just hearing "Pork Chops with Mexican Corn Salad" is enough to make your taste buds do a happy dance. But as exciting as this recipe sounds, the best part might just be how simple it is to whip up. Get ready to impress your family or spice up your next dinner party with this easy, delightful treat!

But before we dive into the cooking process, let’s chat a bit about why this dish is such a standout. Pork chops, a classic beloved by many, serve as a robust, savory foundation that pairs beautifully with the bold flavors of Mexican esquites. Esquites, often enjoyed as a street food in Mexico, is a warm, stirred salad made from sautéed corn, mixed with ingredients like chili, lime, and cheese. Bringing these two components together not only promises a meal packed with flavor but also one that brings a slice of Mexican culinary culture right to your table. Ready to get started?

Ingredients

  • 4 bone-in pork chops, about 3/4 inch thick
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 4 cups corn kernels (fresh or frozen)
  • 1 medium-sized jalapeño, seeded and finely chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tbsp mayonnaise
  • 1/2 tsp chili powder
  • 1/4 cup crumbled Cotija cheese (or feta as a substitute)

Step-by-Step Recipe Instructions

Preparing the Pork Chops:

  • Start by preheating your grill or skillet over medium heat. This is key to getting a good sear on your pork chops.
  • While the grill heats up, pat the pork chops dry with paper towels – this helps get that delicious crust we’re aiming for.
  • Brush each chop with olive oil and season generously with salt and pepper. These simple seasonings will accentuate the natural flavors of the pork.
  • Place the pork chops on the grill or in the skillet. If you’re using a grill, close the lid to keep the heat in and create a nice, smoky environment. Cook for about 7-8 minutes per side or until the internal temperature reaches 145°F. Remember, a little pink in the middle is okay!
  • Once cooked, let the chops rest for a few minutes before serving. This step is crucial as it lets the juices redistribute throughout the meat, keeping your chops moist and flavorful.

While the Pork Rests, Make the Mexican Corn Salad:

  • In a large skillet, heat a splash of oil over medium heat. Add the corn and let it char a bit, stirring occasionally, which should take about 5-7 minutes.
  • Add the jalapeño and red onion to the skillet, cooking until they're slightly softened. This should take another 3-4 minutes, adding sweetness and a bit of kick to your salad.
  • Remove from the heat and transfer the mixture to a bowl.
  • To the bowl, add the lime juice, mayonnaise, chili powder, and half of the cilantro. Mix everything until well combined. The lime and chili will give this salad its signature Mexican flair.
  • Just before serving, toss in the crumbled cheese and garnish with the remaining cilantro. This adds a creamy texture and fresh touch to your salad.

Plating Your Dish

Now comes the fun part – putting it all together! Place a pork chop on each plate and spoon a generous helping of the warm Mexican corn salad beside it. The creamy, spicy salad complements the richness of the pork chops beautifully. If you're feeling adventurous, you can even squeeze a bit more lime over the whole dish for an extra zing.

Final Thoughts and Tips

Creating this dish is more than just a cooking venture; it's a cultural journey that brings the vibrant flavors of Mexico into your home. Not only is this recipe incredibly simple to prepare, but it's also versatile. Feel free to add a personal touch, perhaps with some diced avocado or a sprinkle of smoked paprika for an added depth of flavor.

Remember, cooking is all about making memories and meals that bring joy. So, gather your ingredients, fire up that grill, and get ready to enjoy every bite of your Pork Chops with Mexican Corn Salad!