---
title: Pork and Corn Salsa Dinner
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-and-corn-salsa-dinner-5aeaf0a230006c41a854bc92
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - 2-in-1
  - Weeknight Dinner
  - Mexican-Inspired
rating: 4.0
rating_count: 370
source_chef: Sara Heilman
review_highlights:
  - theme: Meal Prep
    text: Convenient two-meal system transforms dinner leftovers into next-day lunch burritos
  - theme: Flavor
    text: Vibrant corn salsa and smoky seasoned pork create a balanced, satisfying dish
image: "https://images.recipes.furrysalamander.com/pork-and-corn-salsa-dinner.avif"
---
Wash and dry all produce. Trim and thinly slice @scallions{2%unit}, separating greens and whites. Melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add scallion whites and cook until softened ~{1%minutes}. Pour in ¾ cup water and bring to a boil. Stir in @jasmine rice{½%cup}, then lower heat and reduce to a simmer. Cover and cook until tender ~{15%minutes}. Keep covered off heat until ready to use.

Drain and rinse @corn{1%cup}. Halve, peel, and thinly slice @red onion{1%unit}. Finely mince a few slices until you have 3 tbsp minced onion. Core and seed @bell pepper{1%unit}, then thinly slice. Core, seed, and dice @roma tomato{2%unit}. Halve @lime{1%unit}; cut one half into wedges. Chop @cilantro{¼%cup}. Heat a large drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium-high heat. Add corn and season with plenty of salt and pepper. Cook, tossing occasionally, until lightly charred ~{5%minutes}.

Meanwhile, in a #large bowl{}, toss cilantro, minced onion, tomatoes, and juice from 2 lime halves. Toss in corn. Season with salt and pepper. In a #small bowl{}, mix @sour cream{2%tbsp} and juice from other lime half. Season with salt and pepper. Wipe out pan, then heat a large drizzle of @olive oil{1%tbsp} in it over medium-high heat. Pat @pork chops{2%unit} dry with a paper towel. Season all over with salt, pepper, and @smoky mexican seasoning{1%pack}.

Add pork to pan and cook to desired doneness ~{5%minutes} per side. [- - Tip: Lower heat if spices start to blacken. - -] Remove from pan and set aside to rest. Heat another large drizzle of vegetable oil in same pan over medium-high heat. Add sliced onion and bell pepper. Season with salt and pepper. Cook, tossing, until softened and starting to char ~{6%minutes}. If pan dries out, add a splash of water.

Fluff rice with a fork, then stir in half the scallion greens and remaining butter. Season with salt and pepper. Divide between two plates. Set aside two pork chops, half the veggies, and half the salsa for lunch, then divide remaining pork chops and veggies between plates. Spoon over remaining salsa. Dollop with crema and serve with lime wedges. Sprinkle with remaining scallion greens.

Cut reserved pork chops into small cubes. Spread @flour tortillas{2%unit} with remaining sour cream. Top with reserved veggies, salsa, pork, and @mexican cheese blend{½%cup}. Roll up into a burrito. When ready to eat, microwave on high ~{2%minutes} until hot and cheese melts.

> This 2-in-1 recipe transforms dinner leftovers into next-day lunch burritos. The nutrition facts panel represents the nutrient values for the Pork and Corn Salsa Dinner.