Spiced Pork and Charred Corn Tacos with Chili-Lime Crema

These tacos bring the vibrant flavors of Mexican street corn to your table. Smoky charred corn, spiced ground pork and a zesty chili-lime crema come together in warm tortillas, topped with quick-pickled shallots and jalapeño for a bright, tangy crunch.

Perfect for a weeknight dinner, this recipe is all about bold, balanced flavors with minimal fuss. The pickled veggies add a pop of acidity that cuts through the richness, while the crema ties everything together. Serve with extra lime wedges for a fresh finish.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Enchilada Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and thinly slice the shallot. Thinly slice the jalapeño, removing the core and seeds if you prefer less heat. Zest the lime and quarter it.
2. In a small bowl, combine the sliced shallot, a pinch of jalapeño (add more if you like spicier food), juice from 2 lime wedges, ¼ teaspoon sugar and a pinch of salt. Set aside, stirring occasionally, until ready to serve.
3. In another small bowl, combine the sour cream, ¼ teaspoon chili powder (you’ll use the rest later), a pinch of lime zest, a squeeze of lime juice, salt and pepper. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
4. Drain the corn and pat it dry with paper towels. (The drier the corn, the less likely it is to pop in the pan.) Heat a large, dry pan over medium-high heat. Add the corn and cook, without stirring, until browned on the bottom, about 4 minutes. (If the corn begins to pop, cover the pan.) Continue to cook, stirring, until charred, another 4 minutes. Turn off the heat and transfer the corn to a medium bowl.
5. Heat 1 tablespoon butter and a drizzle of oil in the same pan over medium-high heat. Add the ground pork and a pinch of salt and pepper. Cook, breaking up the meat into pieces, until browned, about 5 minutes. Stir in the enchilada spice blend and ¼ teaspoon chili powder. Cook until fragrant, about 3 minutes. Stir in the chicken stock concentrate and ¼ cup water. Cook until the liquid has mostly absorbed and the pork is cooked through, 2-3 minutes.
6. Reserving the pickled veggies, pour the pickling liquid from the shallot bowl into the bowl with the corn. Stir in a drizzle of olive oil, the remaining chili powder and a large pinch of salt and pepper. Wrap the tortillas in damp paper towels and microwave until warm, about 15 seconds. Fill the tortillas with the pork and corn. Top with the crema and as much of the pickled veggies as you like. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn kernels from a can?

Yes, canned corn works well. Just drain and pat dry thoroughly before charring.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used instead.

Can I make this recipe ahead?

You can prepare the pickled veggies and crema in advance. Cook the pork and corn just before serving for the best texture.