• Sea salt,
  • 4 ears corn on the cob, husks and silk removed,
  • 4 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops,
  • 2 avocados, sliced in half, pits removed,
  • 4 multi-colored mini sweet bell peppers, chopped,
  • 1/4 cup Mexican cotija cheese,
  • 3 tablespoons lime juice, divided,
  • 1 cup Greek yogurt,
  • 1/4 cup chopped fresh cilantro,
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MAIN DISH

Grilled Pork and Elotes (Mexican Corn)

  1. Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400oF and indirect heat zone about 275o Lay the ears of corn on grill over direct heat zone for 10 minutes, turning occasionally to mark all sides. Move corn to indirect heat zone and continue to cook for 10 minutes, or until kernels are fork tender. Let cool. Cut corn kernels off cobs and place in a serving bowl.
  2. Place pork chops over direct heat zone for 3 to 4 minutes per side until grill marks appear. Move chops to indirect heat zone and cook for additional 7 minutes until internal temperature reaches 150°F. Let stand 10 minutes before serving.
  3. While pork chops are cooking, place avocado halves face down on grill until grill marks appear, 3 to 4 minutes. Remove flesh from skin with a spoon and dice. Place in bowl with corn.
  4. Add bell peppers, cotija cheese and 1 tablespoon lime juice to the corn mixture and lightly toss.
  5. In a small mixing bowl, whisk together Greek yogurt, cilantro and remaining 2 tablespoons lime juice; salt to taste. Drizzle over corn just before serving.