Grilled Mesquite Pork Loin Bowl with Smoky Chipotle Corn
pork loin, red onion, bell pepper, jalapeño, lime, cilantro, vegetable oil, corn, mayonnaise, Cotija, hot sauce, chipotle sauce
Barbecue, Latest Recipes, Main Event
Spring and summertime means it’s time to head outdoors (finally!) and get grilling! It means celebrating the colorful and flavorful foods of summer such as corn, peppers, and smoky-flavored proteins. You’ll get all those flavors and more when you fire up the grill and whip up this tasty dish in 30 minutes!
The combination of tasty pork, pungent onion, crisp pepper, earthy corn, and bright lime are a tastebud touchdown. So, whether you’re grilling for a party, your in-laws, or a simple family dinner, you’re bound to make everyone happy with this delectable dish!
1 ½–2 pounds of pork loin*
1 red onion, sliced into ¼-inch rounds
1 red bell pepper, cut into quarters (as flat as possible)
1 jalapeño, finely diced (optional)
1 lime, halved for juicing
2 tablespoons of fresh cilantro (plus more as needed for garnish), finely chopped
1–2 tbsp of vegetable oil
4 ears corn, cleaned
Coarse sea salt
½ cup mayonnaise
⅓ cup finely grated Cotija cheese, plus more for garnish
1 teaspoon of hot sauce
1 tablespoon of chipotle sauce
Oil and preheat your grill.
Brush each ear of corn with vegetable oil. Salt and pepper, if desired. Wrap each ear individually in aluminum foil. Place on the grill and turn frequently, until the corn is tender (about 15–20 minutes). Remove from grill and let cool until you can hold the end of an ear with your fingers.
While the corn is cooking, place the whole pork loin filet* on the grill. Let cook, flipping to achieve grill marks on all sides, until the inside temperature reaches 145 degrees F. Remove from grill and let sit for at least 5 minutes. Then, slice into ¼–½-inch pieces or into strips. Season as desired with coarse salt and set aside.
Also while the corn cooks, space permitting on your grill, place the onions and red pepper pieces on the grill. Season with coarse salt and cook until tender with grill marks on both sides. Remove from grill.
Using a sharp knife, shave each side of the cooked ears of corn and collect in a bowl. Use your fingers to break the sides of corn up into individual kernels. Set aside.
Dice the red pepper slices into ½–1-inch squares. Set aside.
Finely chop the cooked red onions and set aside.
In a small mixing bowl, combine the mayonnaise, Cotija cheese, hot sauce, and chipotle sauce. Mix well.
In a large mixing bowl, combine your cooked corn kernels, diced red peppers, chopped red onions, jalapeño pieces, and cilantro. Then add in the mayonnaise sauce and the juice of your lime.
To serve, spoon the corn mixture into a bowl and top with pork slices, an extra sprinkle of Cotija cheese, a splash of hot sauce or chipotle sauce as desired, and cilantro for garnish.
Pro Tip 1:
This recipe makes use of the pork loin, but you can certainly try other cuts of pork, including pork roasts, chops, ribs, sirloins, or tenderloins.
Pro Tip 2:
Pork loin filets cook pretty easily on the grill, especially when sliced! If you are going to slice the pork though, just beware not to overcook the filets. If you don’t have a grill, fear not! You can still make this recipe by roasting your pork, corn, and veggies. You can also sauté and slow-cook the pork and veggies (though, in this instance, we do recommend boiling the corn).