Carb Smart Fiesta Pork Salad
with Charred Corn Salsa and Chipotle Crema- Milk
- Egg
- Mustard
- Soy
- Sulphites
Sweet, spicy and tangy flavors hold court in tihs recipe! Ground pork is sauteed in a smoky Tex-Mex paste then tossed over fresh spring mix studded with charred corn and tomato salsa. A cooling chipotle crema brings a welcome brightness!
Ingredients
250 g
Ground Pork
42.5 g
Tortilla Chips
113 g
Spring Mix
113 g
Corn Kernels
1 unit(s)
Red Onion
1 unit(s)
Green Onion
1 unit(s)
Lime
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
1 tbsp
Ginger-Garlic Puree
(Contains: Mustard)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
Not included in your delivery
1 unit(s)
¼ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce. Peel, then cut red onion into 1/4-inch pieces.Zest, then juice lime.Cut tomato into 1/2-inch pieces.Thinly slice green onions.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)
Add corn, red onions, 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, stirring halfway, until lightly charred, 6-7 min.Transfer veggies to a medium bowl.
Meanwhile, heat a large non-stick pan over medium-high.When hot, add pork to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently, until fragrant, 30 sec.
Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the bowl of corn. Season with salt and pepper, then stir to combine.Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
Cut one corner of the pack of tortilla chips. Lightly crush half the chips (use all for 4 ppl).Add spring mix to bowl with dressing. Toss to coat.Divide salad between plates.Top with pork, corn salsa and crushed chips.Dollop with chipotle crema and sprinkle remaining green onions over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bold combination of smoky Tex-Mex pork, charred corn, and chipotle crema earned strong praise, with many calling it one of their favourite recipes. Some found the chipotle sauce and Tex-Mex paste quite spicy, so consider reducing either or both if you prefer a milder heat.
- Ease of prep: Most found the recipe straightforward and quick to pull together, though several noted it took longer than the stated time due to the number of separate components and bowls involved.
- Suggestions: Add cheese, avocado, or black beans to make the meal more substantial; some reviewers also found the oil-and-vinegar dressing unnecessary given the chipotle crema, and skipped it without missing it. Reducing the red onion by half and adding a squeeze of extra lime juice to the dressing helped balance the flavours for some.
- Leftovers: The assembled salad does not keep well overnight, as the greens wilt and the chips soften; store the pork, salsa, and greens separately and combine just before eating for best results.
- Lettuce: Several reviewers felt the spring mix wilted quickly under the warm toppings and suggested using romaine or iceberg for better texture and sturdiness.
- Instructions: A number of reviewers noted the recipe incorrectly instructs you to preheat the oven, which is not needed; ignore that step and use the broiler as intended for the corn.
