4 x 200g pork shoulder picnic breast steaks (griller steak), halved
1 corn on the cob
2 ripe avocadoes, flesh diced
2 tomatoes, seeded and chopped
1 long red chilli, seeded and finely chopped
1 tbsp lime juice
? cup coriander leaves
Sea salt to taste
Mexican chilli powder to taste
Sea salt flakes
Lime cheeks to serve
Cook the corn for 3 mins in water. Drain and allow to cool before cutting off the kernels.
Meanwhile, gently combine the diced avocado, tomatoes, chilli, lime juice and coriander. Add the cooled corn and season with sea salt to taste.
Preheat the hotplate of a barbecue over medium high heat. Sprinkle the pork steaks with Mexican chilli powder and sea salt. Pour a little vegetable oil on the hotplate and cook the steaks for 4–5 mins per side or until cooked through. Serve with the corn and avocado salsa and lime cheeks.