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Zesty Spiced Pork Chops with Mexican-Style Elote

Tomato-Cucumber Pico de Gallo & Rice

Cooking time

30 minutes




940 /serving

Elote is corn the way it’s prepared in Mexican street-food joints, and in our humble opinion it’s the perfect snack on any warm day. Lightly char your corn on a grill before slathering it with spicy, citrusy mayo, Cotija cheese, cilantro and scallions. Coupled with tender pork chops, rice, and bright pico de gallo, it becomes a whole meal.

We will send you:

  • 300g Pork chops
  • 1 Bunch of cilantro
  • 1 Scallion
  • 2 Ears of corn
  • 1 Lime (or lemon)
  • 1 Cucumber
  • 1 Tomato
  • 165g White rice
  • 60ml Mayonnaise
  • 30g Cotija cheese
  • 9g Smoky Mexican Moment spice blend (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)

Contains: Eggs, Milk

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
44 g
Saturated Fat
8 g
840 mg
Total Carb
91 g
8 g
46 g
6 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes; season with ⅓ of the spice blend. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the corn
While the rice cooks, shuck the corn. In a large pan, heat a drizzle of oil on medium-high. Add the corn cobs to the pan and cook, partially covered, turning occasionally, 7 to 9 minutes, until the kernels have softened and begun to brown; season with S&P to taste. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Mise en place
While the corn cooks, zest and juice the lime. Small-dice the cucumber and tomato; combine in a medium bowl. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green tops. Finely chop the cilantro leaves and stems.
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Cook the pork
In the reserved pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board and sprinkle as much of the lime zest as you’d like over the pork. Set aside in a warm spot.
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Make the elote
While the pork cooks, in a small bowl, combine the mayonnaise and up to ½ the lime juice (to taste); season with the remaining spice blend and S&P to taste. Spread the seasoned mayonnaise in a thin layer over the cooked corn. Sprinkle with the Cotija cheese, up to ½ the cilantro and up to ½ the green tops of the scallion (cilantro and scallion to taste).
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Make the pico de gallo & serve
To the bowl of cucumber and tomato, add as much of the white bottom of the scallion, remaining lime juice and cilantro as you’d like. Add 1 tbsp oil (double for 4 portions) and season with S&P to taste; toss well. To the pot of rice, add as many of the remaining green tops of the scallion as you’d like. Divide the finished rice between your plates. Top with the pork (slice beforehand if desired) and the elote. Top the pork with a spoonful of the pico de gallo. Serve any remaining pico de gallo on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.