Smoky Pork and Charred Corn Tacos with Chili-Lime Crema

These tacos capture the essence of Mexican street corn (esquites) in every bite. Charred corn kernels bring a smoky sweetness that pairs perfectly with spiced ground pork, all wrapped in warm flour tortillas. A drizzle of chili-lime crema and a heap of quick-pickled shallots and jalapeños add brightness and crunch.

This recipe is a fun, flavorful twist on taco night that comes together in just 35 minutes. The pickled veggies can be made ahead and the corn gets beautifully charred in a dry pan for that authentic flavor. Whether you’re cooking for the family or just craving something vibrant, these tacos deliver.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

26.8 ounce CornView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Enchilada Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled veggies: Peel and thinly slice the shallots. Thinly slice the jalapeños, removing seeds and membranes if you prefer less heat. Zest one lime, then quarter both limes. In a small bowl, combine the sliced shallots, a pinch of jalapeños (add more if you like it spicy), juice from 4 lime wedges, ½ teaspoon sugar and a pinch of salt. Set aside, stirring occasionally, until ready to serve.
2. Make the chili-lime crema: In another small bowl, combine the sour cream, ½ teaspoon chili powder, a pinch of lime zest, a squeeze of lime juice and salt and pepper to taste. Add water, 1 teaspoon at a time, whisking until the mixture reaches a drizzly consistency. Set aside.
3. Char the corn: Drain the corn and pat it very dry with paper towels (this prevents popping). Heat a large, dry skillet over medium-high heat. Add the corn and cook without stirring until the bottom is browned, about 4 minutes. Then stir and continue cooking until the corn is charred in spots, about 4 more minutes. Transfer the charred corn to a medium bowl.
4. Cook the pork: In the same skillet, melt 1 tablespoon butter with a drizzle of vegetable oil over medium-high heat. Add the ground pork, season with a pinch of salt and pepper and cook, breaking it up into pieces, until browned, about 5 minutes. Stir in the enchilada spice blend and the remaining chili powder (about 1½ teaspoons) and cook until fragrant, about 3 minutes. Add the chicken stock concentrates and ½ cup water and cook until the liquid is mostly absorbed, 3-4 minutes.
5. Finish the corn: Pour the pickling liquid from the shallot-jalapeño mixture into the bowl with the charred corn (reserve the pickled veggies). Add a large drizzle of olive oil, ½ teaspoon chili powder and a generous pinch of salt and pepper. Stir to combine.
6. Warm the tortillas: Stack the tortillas, wrap them in a damp paper towel and microwave for about 15 seconds until warm and pliable.
7. Assemble the tacos: Fill each tortilla with the pork mixture and charred corn. Drizzle with chili-lime crema and top with as many pickled shallots and jalapeños as you like. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, frozen corn works well. Thaw it first and pat it very dry to ensure good charring.

What can I substitute for the enchilada spice blend?

You can make your own by combining 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano and ½ teaspoon smoked paprika.

How do I make this recipe dairy-free?

Use a dairy-free sour cream alternative and substitute the butter with a neutral oil or vegan butter.