Good Day Atlanta viewer information August 6, 2018

Garnish & Gather home meals:  Easy carnitas and street corn with green bean pico and lime rice. For more on Garnish & Gather click here. For today's recipe see below.

Carnitas and Street Corn with Green Beans Pico and Lime Rice

Ingredients

  • 1 cup white rice
  • 2 limes per per person
  • 2 cups green beans
  • 1/4 cup onion
  • 2 jalapenos per person
  • 1/3 cup cilantro
  • 4 ears of corn
  • 1/4 cup of mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup Cotija cheese
  • 1 1/2 teaspoon chili powder
  • 16 oz pulled pork
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 2 teaspoons coriander

1. Cook rice

  • Combine rice, 2 cups water, and ¼ tsp. kosher salt in a med saucepan over med high
  • Bring to a boil, then cover, reduce heat to med low, and cook 15 min or until tender 
  • Remove from heat. 
  • Zest and juice 1 lime; add to rice. Cover and set aside.

2. Make street corn

  • In a sauté pan, heat 2 tsp oil over med 
  • Add corn (on the cob) & cook for 7-10 min, turning often, until just tender

3. Make pico and street corn spread

  • Trim green beans & finely chop
  • Remove seeds & mince jalapeño
  • Chop cilantro
  • Zest & juice 1 lime, keeping separate
  • In a bowl, mix together green beans, onion, lime juice, half of jalapeño (HOT!), ½ tsp salt & half of cilantro
  • Crumble Cotija cheese & mix most of it (leave about 2 Tbsp for garnish) with mayo, sour cream, remaining jalapeño (HOT!) & remaining cilantro, then set aside for corn

4. Make street corn and crisp pork

  • Remove corn from pan & spread all over with cheese mixture, then sprinkle with remaining Cotija cheese & chili powder
  • Add 2 Tbsp oil to the pan used for corn & heat over med high
  • Add pork, oregano, cumin, coriander & chili powder, then cook, stirring once or twice, 4 min until brown & crisp
  • Toss rice with remaining lime zest

5. Plate meal and enjoy!

  • Divide rice and pork evenly between plates & top with pico & serve corn on the side. 
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