Aji Verde Pork Skewers with Grilled Corn
Total Time40 minutes
Servings4 servings
Ingredients
- 2-inch piece fresh ginger, divided
- 12 cloves garlic, divided
- 1 pork tenderloin (about 1 lb)
- Large zip-top bag
- 7 tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt, divided
- 4 ears fresh corn
- 4 oz queso fresco, divided
- 2 limes, for juice
- 2 small jalapeño peppers
- 8 (6-inch) wooden skewers
- 8 large fresh basil leaves
- 1 bunch fresh cilantro
- ½ cup reduced-fat mayonnaise
- ¼ cup water
Steps
- Peel and grate ginger and garlic (2 tablespoons each). Cut pork into bite-size cubes; place in bag (wash hands). Add to bag: 1 tablespoon ginger, 1 tablespoon garlic, 2 tablespoons oil, smoked paprika, and 1 teaspoon salt; seal bag and turn to coat pork. Let stand to marinate.
- Preheat grill (or grill pan) on medium. Remove husks and silks from corn. Place corn in microwave-safe bowl; cover and microwave on HIGH 8 minutes. Meanwhile, crumble queso fresco (8 tablespoons), juice limes (2 tablespoons), and chop jalapeños, removing seeds and membranes if desired.
- Thread pork onto skewers (wash hands). Coat corn with 1 tablespoon oil and ½ teaspoon salt. Grill pork and corn 6–8 minutes, turning occasionally, until corn is tender and pork is 145°F.
- Place basil; cilantro; jalapeños; 2 tablespoons queso fresco; mayonnaise; lime juice; water; and remaining ½ teaspoon salt, 4 tablespoons oil, and 1 tablespoon each ginger and garlic in blender (or food processor). Blend until smooth.
- Remove pork from skewers. Drizzle ½ cup aji verde evenly over corn; top with remaining 6 tablespoons queso fresco. Serve pork with corn and remaining aji verde.
Ingredients
- 2-inch piece fresh ginger, divided
- 12 cloves garlic, divided
- 1 pork tenderloin (about 1 lb)
- Large zip-top bag
- 7 tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt, divided
- 4 ears fresh corn
- 4 oz queso fresco, divided
- 2 limes, for juice
- 2 small jalapeño peppers
- 8 (6-inch) wooden skewers
- 8 large fresh basil leaves
- 1 bunch fresh cilantro
- ½ cup reduced-fat mayonnaise
- ¼ cup water
Steps
- Peel and grate ginger and garlic (2 tablespoons each). Cut pork into bite-size cubes; place in bag (wash hands). Add to bag: 1 tablespoon ginger, 1 tablespoon garlic, 2 tablespoons oil, smoked paprika, and 1 teaspoon salt; seal bag and turn to coat pork. Let stand to marinate.
- Preheat grill (or grill pan) on medium. Remove husks and silks from corn. Place corn in microwave-safe bowl; cover and microwave on HIGH 8 minutes. Meanwhile, crumble queso fresco (8 tablespoons), juice limes (2 tablespoons), and chop jalapeños, removing seeds and membranes if desired.
- Thread pork onto skewers (wash hands). Coat corn with 1 tablespoon oil and ½ teaspoon salt. Grill pork and corn 6–8 minutes, turning occasionally, until corn is tender and pork is 145°F.
- Place basil; cilantro; jalapeños; 2 tablespoons queso fresco; mayonnaise; lime juice; water; and remaining ½ teaspoon salt, 4 tablespoons oil, and 1 tablespoon each ginger and garlic in blender (or food processor). Blend until smooth.
- Remove pork from skewers. Drizzle ½ cup aji verde evenly over corn; top with remaining 6 tablespoons queso fresco. Serve pork with corn and remaining aji verde.
Nutritional Information
Amount per ¼ recipe serving: Calories 580, Total Fat 41g, Sat Fat 8g, Trans Fat 0g, Chol 80mg, Sodium 1020mg, Total Carb 25g, Fiber 3g, Total Sugar 7g, (Incl. 1g Added Sugars), Protein 30g, Vitamin D 6%, Calc 15%, Iron 10%, Potassium 15%