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Spiced Fajita Pork and Creamy Mexican Street Corn Dinner Bowls

This simple gluten-free dinner features flavorful, spiced fajita pork atop creamy Mexican street corn and fresh salsa for a meal that's ready in just 30 minutes!
Course Dinner
Cuisine Gluten Free, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 1kcal


  • 3 thick-cut pork chops 1.5-2 inches thick, or 8 oz each
  • fajita seasoning
  • olive oil
  • 1 pint cherry tomatoes halved
  • ½ cup cilantro roughly chopped
  • 1 cup queso fresco divided
  • 1 large lime
  • kosher salt to taste
  • fresh cracked pepper to taste
  • 1 large red onion sliced thin
  • 6 cups fresh corn
  • ¼ cup mayo
  • 1 tablespoon chili powder
  • tortilla chips for serving

For The Fajita Seasoning


  • Pat pork dry with a paper towel. Mix together fajita seasoning and generously season all sides of each pork chop until thickly coated. Heat 2 teaspoons olive oil in a large, high-sided skillet over medium-high heat. When oil is shimmering, add pork and sear on one side until golden brown, around 5-7 minutes. Flip and cover, continuing to cook until the thickest portion of the chop reaches an internal temperature of 145 degrees. Remove pork from pan and set aside to rest before slicing.
  • While pork cooks, in a medium-sized bowl add the tomatoes, cilantro, half of the queso fresco, and the juice from ½ lime. Toss together then season with salt and pepper and set aside.
  • Wipe down pan from the pork and add 2 teaspoons of olive oil. Heat to medium-high, then add the red onion and corn and saute, stirring often, until the onion is soft and corn is beginning to brown, around 5 minutes. Remove pan from heat and stir in mayo, remaining queso fresco, chili powder, the juice from ½ lime, and a sprinkle of salt and pepper as desired.
  • To serve, add a handful of tortilla chips to each bowl, then spoon creamy Mexican street corn on top. Slice the pork and divide between each bowl, then top with the tomato salsa and serve immediately. Enjoy!


*if you don't have thick-cut pork chops, feel free to use thin-cut, or use a pork loin or tenderloin. Thin-cut chops will require less cooking time, only about 3 minutes per side, and the loin and tenderloin will require more time, roughly 10 minutes per side, covered.
*as corn season ends, feel free to use canned corn in place of fresh, adding drained corn at the last minute after cooking the onions.


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg