Chilli pork with avocado cream & corn

Recipe: Chilli pork with avocado cream & corn


  • 4 corn cobs, husks and silks removed, halved crossways
  • 25g butter, softened
  • 1 tbs finely chopped fresh coriander
  • 1 ripe avocado, halved, stone removed, peeled
  • 60ml (1/4 cup) 97 per cent fat-free diet sour creme (Pauls brand)
  • 1 1/2 tsp salt 1 tsp ground oregano
  • 1/2 tsp cayenne pepper
  • 3 tsp vegetable oil
  • 350g pork fillet, halved crossways


  1. Cook corn in a saucepan of salted boiling water for 5 minutes or until tender. Drain and return to the pan. Add butter and coriander and toss to combine.
  2. Cover with a lid to keep warm. Place the avocado and sour crð¨me in the bowl of a food processor and process until smooth.
  3. Transfer to a bowl. Meanwhile, combine salt, oregano and cayenne pepper on a plate. Place pork on salt mixture, pressing firmly to coat.
  4. Heat oil in a non-stick frying pan over medium-high heat. Add pork and cook for 5 minutes each side or until just cooked. Transfer to a plate.
  5. Cover with foil and set aside for 5 minutes to rest. Slice pork fillet across the grain into 2cm-thick slices. Arrange pork on plates and top with avocado cream.
  6. Serve with corn.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)