- 18 oz pork tenderloin
- 1 tsp olive oil
- 2 pounds fresh sweet corn, cut off the cob
- 3/4 cup crumbled Cotija cheese
- 1/2 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp fine lime zest
- 1/4 cup fresh lime juice
- 1 tsp ancho chile powder
- salt and freshly ground pepper
- adobo spice
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 1 Tbsp fennel seeds
- 1 Tbsp mustard seeds
- 1/2 each dried pasilla and dried ancho chiles, stemmed, seeded, torn into small pieces
- 2 Tbsp dried whole Mexican oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 Tbsp smoked paprika
To make Adobo, heat a dry skillet over med heat, add cumin, coriander, fennel, mustard seeds, and pasilla and ancho chiles. Toast, stirring constantly, until aromatic, about 3 mins. Set aside to cool on a plate. When room temp, grind to a fine powder in a spice grinder. Put powder in a bowl and combine with remaining spices; stir well to combine. Store in an airtight container for up to a month. Yields 1/2 cup.
To make pork, rub olive oil over tenderloin and pat on 3 Tbsp adobo. Set aside for 30 mins. Preheat grill or broiler to high. Generously season pork with salt. Grill or broil on high until instant read thermometer inserted in center reads 145°F, about 20 mins, turning a few times. Let pork rest 5 mins before slicing.
To make corn, preheat oven to 425 F. Spread corn kernels evenly on a sheet pan and roast until lightly browned, 8-10 minutes. In large bowl, mix cheese, cilantro, mayo, sour cream, lime zest, lime juice, and ancho chile powder; season with salt and pepper. Add roasted corn to cheese and stir to combine. Serve warm topped with pork.