Mexican Pork and Street Corn Tacos

In a small bowl, combine shallots, a pinch of jalapeños (add more if you like spicier food), juice from 4 lime wedges, ½ tsp sugar, and a pinch of salt. Set aside, stirring occasionally, until ready to serve.

In a separate small bowl, combine sour cream, ½ tsp chili powder (you’ll use the rest later), a pinch of lime zest, a squeeze of lime juice, salt, and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzly consistency.

Drain corn, then pat dry with a paper towel. (TIP: The drier your corn, the less likely it is to pop in the pan.) Heat a large, dry pan over medium-high heat. Add corn and cook, without stirring, until browned on bottom, about 4 minutes. Continue to cook, stirring, until charred, another 4 minutes. Remove from heat; transfer to a medium bowl.

Heat 1 TBSP butter and a drizzle of oil in same pan over medium-high heat. Add pork and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, about 5 minutes. Stir in enchilada spice and remaining chili powder. Cook until fragrant, about 3 minutes. Stir in stock concentrates and ½ cup water. Cook until liquid has mostly absorbed, 3-4 minutes.