Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Brush the cooking grates clean. Lightly brush the ears of corn with oil. Grill the corn over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut the corn kernels from the cobs. In a medium bowl combine the corn with the remaining salsa ingredients and set aside until ready to use.
Brush the cooking grates clean. Lightly brush the ears of corn with oil. Grill the corn over medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut the corn kernels from the cobs. In a medium bowl combine the corn with the remaining salsa ingredients and set aside until ready to use.
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Dicing an Avocado
In a small bowl combine the rub ingredients.
Lightly brush the pork tenderloins all over with oil and season evenly with the rub. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Preparing Pork Tenderloins
Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature registers 63ºC on an instant-read thermometer, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for about 5 minutes. Cut the tenderloins crosswise into 12-millimeter slices. Serve warm with the salsa.
Brush the cooking grates clean. Grill the tenderloins over medium heat, with the lid closed, until the outsides are evenly seared and the internal temperature registers 63ºC on an instant-read thermometer, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for about 5 minutes. Cut the tenderloins crosswise into 12-millimeter slices. Serve warm with the salsa.
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