Aji Verde Pork Skewers with Grilled Corn

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.