Grilled Pork Chunks with Achiote and Toasted Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled pork marinated in vibrant achiote spice paired with a crunchy toasted corn and fresh vegetable salad inspired by Bolivian flavors. This latin american-inspired pork ready in about 35 minutes pairs achiote paste, garlic cloves, minced, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 2 tbsp achiote paste, 3 minced garlic cloves, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano to create a marinade.
  2. Step 2: Add 1 lb pork shoulder chunks to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Remove pork from marinade and thread onto skewers or grill directly. Grill pork chunks for 10-12 minutes, turning occasionally, until nicely charred and cooked through.
  4. Step 4: While pork grills, heat a dry skillet over medium heat. Add 1 cup fresh corn kernels and toast, stirring frequently, for 5-6 minutes until golden and slightly charred.
  5. Step 5: In a large bowl, combine the toasted corn, 1 small thinly sliced red onion, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh cilantro, 2 tbsp olive oil, and 1 tbsp lime juice. Toss gently to combine and season with salt to taste.
  6. Step 6: Serve grilled achiote pork chunks hot alongside the toasted corn salad for a fresh and vibrant meal.

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Frequently asked questions

How long does Grilled Pork Chunks with Achiote and Toasted Corn Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Pork Chunks with Achiote and Toasted Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep achiote paste from drying out.

Can I substitute ingredients in Grilled Pork Chunks with Achiote and Toasted Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Pork Chunks with Achiote and Toasted Corn Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Pork Chunks with Achiote and Toasted Corn Salad?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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