Spiced Pork Tacos with Charred Street Corn and Chili Lime Crema

There’s nothing like the smoky-sweet flavor of charred corn to bring summer vibes to your table, no matter the season. These tacos combine tender, spiced ground pork with blistered corn kernels, all piled into warm flour tortillas and drizzled with a tangy chili lime crema. A quick pickle of shallot and jalapeño adds brightness and crunch, making every bite a perfect balance of savory, spicy and zesty.

This recipe is all about big flavors with minimal fuss. The corn gets beautifully charred in a dry pan, the pork is seasoned with an enchilada spice blend and the crema comes together in seconds. Whether you’re feeding the family or hosting taco night, these are sure to be a hit.

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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 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. Slice the jalapeño into thin rounds, removing ribs and seeds for less heat. Zest and quarter the lime.
2. In a small bowl, combine the shallot, as much jalapeño as you like, juice from 2 lime wedges, 1/4 teaspoon sugar and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.
3. In another small bowl, combine sour cream, 1/4 teaspoon chili powder, 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 dry with paper towels (the drier the corn, the less it will pop in the pan). 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 corn begins to pop, cover the pan. Continue cooking, stirring, until charred, 3-4 minutes more. Transfer 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, until browned, 4-5 minutes. Stir in the enchilada spice blend and remaining 1/4 teaspoon chili powder. Cook until fragrant, 30 seconds to 1 minute. Stir in the chicken stock concentrate and 1/4 cup water. Cook until the liquid is mostly absorbed and the pork is cooked through, 2-3 minutes.
6. Reserving the pickled veggies, pour some of the pickling liquid into the bowl with the corn to taste. Stir in a drizzle of olive oil, remaining chili powder and a pinch of salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Fill tortillas with the pork and corn. Top with crema and pickled veggies. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thaw and pat dry thoroughly before cooking to achieve a good char.

Can I substitute the ground pork with another protein?

Ground chicken, turkey or beef work well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling.