Serves: 4 people
Prep time: 20 minutes
Cooking time: 10 minutes
Ingredients:
4 fresh corn cobs
250g cherry tomatoes, quartered
1 cup baby rocket leaves, chopped
2 tbs brown sugar
¼ cup Worcestershire sauce
½ tsp smoked paprika
1 tbs olive oil
1 garlic clove, crushed
4 lean pork cutlets
1 ripe avocado, mashed
1 red chilli, chopped
3 limes
Method:
- Preheat barbecue to medium high heat. Lightly spray corn with oil and cook, turning, for 10-12 minutes or until slightly charred and cooked. Cut corn kernels from cobs and combine with tomato and rocket.
- Meanwhile, combine sugar, Worcestershire sauce, paprika, oil and garlic in a bowl. Add cutlets and cover with mixture. Cook for 4-5 minutes each side or until just cooked, brushing with marinade.
- Juice 2 limes and mash with avocado. Sprinkle with chopped chilli. Cut the remaining lime into wedges and serve with the pork cutlets, corn salad and guacamole.
Tip: Drizzle corn salad with olive oil and a tablespoon of white wine vinegar.
