Remove the pork from the fridge 1 hour before cooking to come to room temperature.
Mix all the ingredients for the marinade and coat the pork cutlets in either a mixing bowl covered with cling ﬁlm or a large ziplock bag. Marinade in the fridge for 2 hours but overnight is better.
Heat a griddle pan or BBQ and char the corn on all sides, set aside to cool. Once cooled run a knife lengthways down the corn to remove the kernels.
In a large mixing bowl combine the corn, beans, Spanish onion, chilli, diced avocado and coriander and dress with the lime juice and olive oil. Season with salt and pepper.
Grill the pork for a few minutes on each side until cooked and nicely charred. Once cooked rest on a plate for 5 mins before serving.
Serve the pork with the salsa and some steamed rice.
Mix all the jerk spiced together in a clean jam jar and shake to mix thoroughly. This will keep for up to 6 months in an airtight container.