Spicy Pork Tacos with Mexican Street Corn and Chili Lime Crema

These spicy pork tacos bring the vibrant flavors of Mexican street corn to your dinner table. Charred corn kernels develop a smoky sweetness that pairs perfectly with seasoned ground pork, all tucked into warm flour tortillas. A tangy pickled shallot and jalapeño topping adds brightness, while the chili lime crema ties everything together with a creamy, zesty kick.

This recipe is a quick and satisfying weeknight meal that feels like a celebration. With just a handful of ingredients and one pan, you can create tacos that are bursting with flavor and texture. Perfect for taco night or any night you crave something bold and delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled shallot and jalapeño: Thinly slice the shallot and jalapeño (remove seeds for less heat). Place in a small bowl with a pinch of salt and the juice of half the lime. Set aside to quick-pickle.
2. Make the chili lime crema: In a small bowl, combine the sour cream, chili powder and the juice of the remaining lime half. Stir until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
3. Char the corn: Cut the kernels off the cob (or use frozen corn). Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until charred in spots, about 4-5 minutes. Transfer to a plate.
4. Cook the pork: In the same skillet, add the ground pork. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed. Stir in the southwest spice blend and chicken stock concentrate. Cook for 1 minute more.
5. Warm the tortillas: In a separate dry skillet or directly over a gas flame, warm the flour tortillas until pliable and lightly charred in spots.
6. Assemble the tacos: Divide the seasoned pork among the tortillas. Top with charred corn, pickled shallot and jalapeño (drain excess liquid) and a drizzle of chili lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn kernels from a can?

Yes, canned corn works well. Drain and pat dry before charring to get good browning.

What can I substitute for ground pork?

Ground chicken, turkey or beef are great alternatives. 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 pork and corn in a skillet and assemble fresh tortillas.