Spiced Pork Tacos with Charred Corn and Chili-Lime Crema

Bring the vibrant flavors of Mexican street corn to your taco night with these spiced pork tacos. Sweet corn kernels are charred until smoky, then tossed with a tangy pickled shallot and jalapeño mixture. The pork is seasoned with a bold Southwest spice blend and simmered in a savory stock reduction.

Pile everything into warm flour tortillas and drizzle with a creamy chili-lime crema. Each bite is a perfect balance of spicy, tangy and smoky-no matter the weather, this dish delivers summer vibes any day of the year.

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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 unit Tex-Mex PasteView 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

2 teaspoon Vegetable OilView 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. Zest and halve the lime. Thinly slice the jalapeño into rounds, removing ribs and seeds for less heat.
2. In a small bowl, combine the sliced shallot, juice from the whole lime, ¼ teaspoon sugar (½ teaspoon for 4 servings), a pinch of salt and as much jalapeño as you like. Set aside to pickle, stirring occasionally, until ready to serve.
3. In a second small bowl, combine the sour cream, salt, pepper and lime zest to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Drain the corn, then pat dry with paper towels. Heat a drizzle of vegetable oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add the corn and cook, stirring occasionally, until lightly charred in spots, 4-6 minutes. (Tip: If the corn begins to pop, cover the pan.) Turn off the heat; transfer the corn to a medium bowl.
5. Heat a drizzle of vegetable 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, 4-6 minutes. Stir in the Southwest spice blend and half of the Tex-Mex paste (all the paste for 4 servings); cook until fragrant, about 1 minute. Stir in the chicken stock concentrate and ¼ cup water. Cook until the liquid has mostly reduced and the pork is cooked through, 2-3 minutes more.
6. Reserving the pickled vegetables, pour some of the pickling liquid to taste into the bowl with the charred corn. Stir in a drizzle of olive oil and a big pinch of salt and pepper. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates; fill with the pork and corn. Top with the crema and as many pickled vegetables as you like. Serve immediately.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thawed frozen corn works well. Pat it dry before charring to get a good sear.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used in place of sour cream.

How do I store leftovers?

Store the pork, corn and pickled vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat and assemble fresh tortillas when ready to serve.