One-Pan Mexican Street Corn & Pulled Pork Hash
with Potato, Green Pepper & Cotija Cheese
- Milk
- Eggs
This hearty hash layers tender diced potato and smoky pulled pork with sautéed green pepper and a Tex-Mex-spiked sauce. Charred corn is tossed in a chili-lime mayo and folded with cotija cheese to create a classic esquites topping. Served straight from the pan, it delivers smoky, tangy, and creamy notes in each satisfying bite.
Ingredients
½ cup
Cotija Cheese
(Contains: Milk)
8 ounce
Pulled Pork
1 unit
Long Green Pepper
½ teaspoon
Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Scallions
1 unit
Tex-Mex Paste
12 ounce
Russet Potato
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lime. Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potato into ½-inch pieces.
-
In a large bowl, combine mayonnaise, half the chili powder (all for 4 servings), and juice from half the lime. Season with salt and pepper.
-
Drain corn; pat dry with paper towels.
-
Heat a drizzle of oil in a large pan over high heat. Add corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan.
-
Turn off heat; transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.
-
Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until beginning to brown and soften, 3-5 minutes.
-
Meanwhile, open package of pulled pork and drain off any excess liquid; roughly chop into smaller pieces.
-
Add pork to pan with veggies; cook, stirring occasionally, until pork is warmed through and green pepper is tender, 2-3 minutes.
-
Turn off heat; transfer pork mixture to a plate. Wipe out pan.
-
Heat a large drizzle of oil in pan used for pork over medium-high heat. Add potato and season with salt and pepper. Cook, stirring, until coated, 1-2 minutes.
-
Add ⅓ cup water (⅔ cup for 4 servings); cover and cook, stirring occasionally, until potato is tender and water has evaporated, 10-12 minutes more. (Keep an eye on the potatoes as they cook! Add a splash of water if they begin to brown too quickly.)
-
While potato cooks, stir half the cotija (save the rest for serving) into bowl with corn mixture.
-
Taste and season with salt, pepper, and a squeeze of lime juice if desired.
- Uncover pan with potato and add pork mixture, Tex-Mex paste, and ¼ cup water (⅓ cup for 4 servings). Stir to combine.
-
Top hash with street corn, remaining cotija, and scallion greens.
- Divide hash between plates or serve family style directly from pan.
