Mexican-style pork with corn salsa

1. Method

2. Put the sweetcorn cobs in a bowl with 2 tablespoons water and microwave on High for 4 mins (or cook in boiling water for 6 mins and drain).
Meanwhile, cut the pork fillet at an angle into 12 even slices. Put the oil on to a large plate, mix in the paprika and add the pork slices and coat them in oil, then add the par-cooked sweetcorn and coat in the paprika-flavoured oil.
Heat a griddle and cook the sweetcorn cobs for a few minutes, to tinge them brown all over, turning them occasionally. Set aside while cooking the pork.
Put the pork slices on the griddle, in 2 batches, and cook for about 2 mins on each side.
Stand a sweetcorn cob on its end on a chopping board and run a sharp knife from top to bottom, going round the core to cut off the kernels. Throw away the core, and repeat with the other cob. Put the kernels in a bowl with the diced tomato, spring onion, orange zest and juice, to taste, along with coriander leaves. Put 3 slices of pork on each plate, and serve with the salsa and warm tortillas.