Spiced Pork Bowls with Corn Esquites and Cilantro

Imagine building your own bowl with all your favorite fillings-savory spiced pork, fluffy rice, creamy toppings and a tangy, charred corn salad. That’s exactly what this recipe delivers. Inspired by the vibrant flavors of a taqueria, this dish brings together smoky chili powder, fresh lime and a kick of jalapeño for a dinner that’s both satisfying and fun to assemble.

The star of the show is the esquites, a Mexican street food staple made with charred corn, mayonnaise, lime juice, chili powder and cheese. Paired with seasoned ground pork and cool sour cream, every bite is a balance of heat, creaminess and crunch. Ready in under 30 minutes, this bowl is perfect for a quick weeknight meal that feels like a treat.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the corn: Shuck the corn and cut the kernels off the cob. Finely dice the jalapeño (remove seeds for less heat). Zest and juice the lime. Chop the cilantro.
3. Make the esquites: In a medium bowl, combine the corn kernels, mayonnaise, half the lime juice, half the chili powder, half the Monterey Jack cheese and half the diced jalapeño. Season with salt and pepper to taste. Set aside.
4. Cook the pork: Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned, about 5-6 minutes. Drain excess fat if desired.
5. Season the pork: Stir in the Southwest Spice Blend, remaining chili powder, beef stock concentrate and 2 tablespoons water. Cook for 1-2 minutes until the sauce thickens. Season with salt and pepper.
6. Assemble the bowls: Divide the rice between bowls. Top with the spiced pork, esquites, a dollop of sour cream and remaining Monterey Jack cheese. Garnish with remaining jalapeño, cilantro and a squeeze of lime juice. Serve immediately.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Cook it the same way as the pork.

What can I use instead of jasmine rice?

You can use any long-grain white rice, brown rice (adjust cooking time) or even cauliflower rice for a low-carb option.

How do I make the esquites ahead of time?

Prepare the esquites up to a day in advance and store in the refrigerator. Stir well before serving.