Pork Tenderloin With Street Corn Recipe
Elotes and esquites, the beloved Mexican street food of grilled corn (both on and off the cob) adorned with mayonnaise (or sour cream), chile powder, Cotija cheese, and lime, is impossible to dislike. Sweet, smoky, spicy, and savory, it balances everything good in each bite. This stir-fry borrows that winning flavor combination and applies it to thin slices of pork tenderloin, chiles, and charred corn kernels for a winning weeknight dinner. It all gets tossed with crumbled cheese and mayo, before getting crowned with a zigzag of creamy mayo, a dusting of spice, cilantro, and lime juice. If mixing the pork in mayonnaise before cooking seems weird, don’t fret: The thin coating helps the meat caramelize and keeps it tender.
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If you like this dish, you may enjoy No-Grill Elote, Gingery Pork and Sugar Snap Pea Stir-Fry, or Sweet-and-Sour Pork Tenderloin.
