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Marinated Pork ,Pineapple and Pan-style Mexican Street Corn Dinner

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Donna Marie Ryan

Blog Name

Kitchen Wonderings

Marinated Pork ,Pineapple and Pan-style Mexican Street Corn Dinner

Al Pastor Taco Kit ( fully cooked marinated pork , street corn tortillas and salsa roja )

Take the marinated taco pork , and heat it up on the grill while you pan saute a version of street corn and serve with zesty pineapple and warmed corn tortillas for a tasty quick meal under the stars! Add your favorite beverage and let the party begin!

Serves 6

15 Minutes

15 Minutes

  • 2-12 ounce packages marinated pork
  • 2 tablespoons water, optional
  • 2 tablespoons corn oil
  • 4 cups fresh or frozen corn
  • 2/3 cup mayonnaise
  • 2 teaspoons garlic salt
  • 1-4ounce package salsa roja,divided
  • 1 small jalapeno , finely chopped
  • 2-packages corn tortillas ( 10 pack)
  • 3 tablespoons cilantro,chopped
  • ½ cup sour cream
  • 2 limes
  • 6 slices pineapple
  • 1 avocado, sliced
  • sea salt

Preheat grill to medium high Place pork into a large cast iron saucepan and place on grill . Stir every 2-3 minutes and watch while it cooks. Add a couple of tablespoons of water if too thick. Heat through. May take 8-10 minutes. In a large cast iron skillet heat the corn oil until hot. Add the corn and stir with a wooden spoon. Pan roast the corn 6-7 minutes until corn is golden and hot. In a small bowl combine the mayonnaise, 2-3 tablespoons of the salsa ( to desired taste) and the garlic salt. Stir into the corn and cook another 2 minutes. Add the jalapeno and stir. Top with the zest of 1 lime and the chopped cilantro. Heat the tortillas on the grill flipping once . To serve: Place the tortillas on a plate and top with the heated pork. Add the corn to the side. Place the pineapple on the plate and brush with the salsa roja. Add sour cream garnished with lime zest and fresh lime wedges. Sprinkle with sea salt if desired.