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Spiced Fajita Pork and Creamy Mexican Street Corn Dinner Bowls
This simple gluten-free dinner features flavorful, spiced fajita pork atop creamy Mexican street corn and fresh salsa for a meal that's ready in just 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 1 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 3 thick-cut pork chops 1.5-2 inches thick, or 8 oz each
- fajita seasoning
- olive oil
- 1 pint cherry tomatoes halved
- ½ cup cilantro roughly chopped
- 1 cup queso fresco divided
- 1 large lime
- kosher salt to taste
- Fresh cracked pepper to taste
- 1 large red onion sliced thin
- 6 cups fresh corn
- ¼ cup mayo
- 1 tablespoon chili powder
- tortilla chips for serving
For The Fajita Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1.5 teaspoons ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon Fresh cracked pepper
Instructions
- Pat pork dry with a paper towel. Mix together fajita seasoning and generously season all sides of each pork chop until thickly coated. Heat 2 teaspoons olive oil in a large, high-sided skillet over medium-high heat. When oil is shimmering, add pork and sear on one side until golden brown, around 5-7 minutes. Flip and cover, continuing to cook until the thickest portion of the chop reaches an internal temperature of 145 degrees. Remove pork from pan and set aside to rest before slicing.
- While pork cooks, in a medium-sized bowl add the tomatoes, cilantro, half of the queso fresco, and the juice from ½ lime. Toss together then season with salt and pepper and set aside.
- Wipe down pan from the pork and add 2 teaspoons of olive oil. Heat to medium-high, then add the red onion and corn and saute, stirring often, until the onion is soft and corn is beginning to brown, around 5 minutes. Remove pan from heat and stir in mayo, remaining queso fresco, chili powder, the juice from ½ lime, and a sprinkle of salt and pepper as desired.
- To serve, add a handful of tortilla chips to each bowl, then spoon creamy Mexican street corn on top. Slice the pork and divide between each bowl, then top with the tomato salsa and serve immediately. Enjoy!
Cup of Yum
Notes
- *if you don't have thick-cut pork chops, feel free to use thin-cut, or use a pork loin or tenderloin. Thin-cut chops will require less cooking time, only about 3 minutes per side, and the loin and tenderloin will require more time, roughly 10 minutes per side, covered.
- *as corn season ends, feel free to use canned corn in place of fresh, adding drained corn at the last minute after cooking the onions.
Nutrition Information
Calories
1kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
1mg
(0%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1
% Daily Value*
| Calories | 1kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.