Spiced Pork and Street Corn Tacos with Chili Lime Crema

Bring the vibrant flavors of Mexican street corn to your dinner table with these irresistible tacos. Charred corn kernels, seasoned ground pork and a zesty chili-lime crema come together in warm tortillas for a meal that’s both comforting and exciting.

Quick-pickled shallots and jalapeños add a bright, tangy crunch that cuts through the richness, making every bite a perfect balance of smoky, spicy and creamy. Ready in under an hour, these tacos are a fantastic way to spice up your weeknight rotation.

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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 Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon 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. Halve, peel and thinly slice the shallot. Thinly slice the jalapeño into rounds, removing ribs and seeds for less heat if desired. Zest the lime, then halve it.
2. In a small bowl, combine the sliced shallot, juice from both lime halves, ¼ teaspoon sugar and a pinch of salt. Add as much jalapeño as you like. Set aside to pickle, stirring occasionally, until ready to serve.
3. In another small bowl, mix the sour cream with ¼ teaspoon chili powder, salt, pepper and lime zest to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
4. Drain the corn and pat it dry with paper towels (the drier the corn, the less it will pop). Heat a large dry nonstick pan over medium-high heat. Add the corn and cook without stirring until browned on the bottom, 3-4 minutes. If the corn starts to pop, cover the pan. Continue cooking, stirring occasionally, until charred, another 3-4 minutes. Transfer the corn to a medium bowl.
5. In the same pan, melt 1 tablespoon butter with a drizzle of vegetable oil over medium-high heat. Add the ground pork, season with salt and pepper and cook, breaking it up into pieces, until browned, 4-6 minutes. Stir in the Southwest spice blend and ¼ teaspoon chili powder; cook until fragrant, about 1 minute. Add the chicken stock concentrate and ¼ cup water. Cook until the liquid is mostly absorbed and the pork is cooked through, 2-3 minutes.
6. Pour some of the pickling liquid (to taste) into the bowl with the corn. Drizzle with olive oil, add the remaining chili powder and a big pinch of salt and pepper; stir to combine. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Fill the tortillas with the pork and corn mixture. Top with the chili-lime crema and as many pickled shallots and jalapeños as you like. Serve immediately.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thawed frozen corn works well. Just be sure to pat it dry before cooking to achieve a good char.

Can I substitute the ground pork with another protein?

Absolutely. Ground chicken, turkey or beef would all work. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat the pork and corn in a skillet and assemble fresh tortillas.