I brushed the corn with olive oil and barbecue spice marinade, and grilled until nicely charred. I took the leftover marinade and chopped up some red onion, sweet potato and a little chorizo and then fried that in a big pan like you would with breakfast hashbrowns. I then marinated the pork with the same marinade plus a little honey and grilled those up.
Some of the corn we ate as it was, grilled on the cob. And some of the corn got chopped up with tomatoes, cilantro (coriander), and red onion for a little salsa.
We actually had a starter of tenderstem broccoli with the leftover beurre blanc from last night but didn’t show that here. With me going out of town tomorrow and Andy on an all-pizza-and-croissant diet I figured I better use up all of our remaining veg before I leave.
Imagine 5 veg servings in this meal alone: tomato, onion, broccoli, sweet potato and corn.
Weightwatchers points: 16 as follows: 5 for the pork, 6 for the generous amounts of olive oil used, 1 each for the sweet potatoes and corn, and 3 for the chorizo.