Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F. Shuck 2 ears bi-color corn, thinly slice 4 green onions, and chop 1/4 cup cilantro.

2. 2.

   Gently combine the pork-patty mixture:

   • 1 pound ground pork
   • 2 sliced green onions
   • 2 tablespoons chopped cilantro
   • 1 tablespoon fresh lime juice
   • 1 tablespoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/2 teaspoon crushed red pepper flakes
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Shape into 8 small patties, each about 1/2 inch thick, and press a shallow indentation into each center.

3. 3.

   Whisk together the corn dressing:

   • 2 tablespoons fresh lime juice
   • 1 tablespoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/2 teaspoon crushed red pepper flakes

   Set aside.

4. 4.

   Brush the 2 ears of corn with 2 teaspoons neutral cooking oil. Brush the pork patties with 1 teaspoon neutral cooking oil. Grill the corn, turning occasionally, until tender and charred in spots, 8 to 10 minutes. Alongside it, grill the patties until browned and their centers reach 160°F, 4 to 5 minutes per side.

5. 5.

   Rest the pork patties for 3 minutes. Let the corn cool for 2 minutes while the pork rests, then cut the kernels from the cobs.

6. 6.

   Toss the grilled corn kernels with the corn dressing, 2 sliced green onions, and 2 tablespoons chopped cilantro.

7. 7.

   Spoon the warm corn salad onto two plates and arrange 4 grilled pork patties on each plate. Serve immediately.