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Mexican Pork & Street Corn Tacos

Mexican Pork & Street Corn Tacos

All In One Pan

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Mexican street corn is our favorite way to feel summer vibes all year round. No matter the weather, one bite of this tasty taco will make everything feel a whole lot sunnier. In this twist on Mexican esquites, crisp kernels are charred on the stovetop to develop a smoky-sweet flavor,then piled into steamy tortillas along with spiced pork, chili-lime crema, and a heap of pickled shallot and jalapeño. Yep, taco night just got a whole lot better.

Tags:SpicyEasy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

1 unit

Jalapeño

1 unit

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Tex-Mex Paste

13.4 ounce

Corn

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3933 kJ
Calories940 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber5 g
Protein33 g
Cholesterol115 mg
Sodium1740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Pan
Paper Towel
Medium Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and thinly slice shallot. Zest and halve lime. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.

2

In a small bowl, combine shallot, juice from whole lime, ¼ tsp sugar (½ tsp 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 sour cream, salt, pepper, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

4

Drain corn, then pat dry with paper towels. Heat a drizzle of oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add corn and cook, stirring occasionally, until lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a medium bowl.

5

Heat 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, 4-6 minutes. Stir in Southwest Spice and half the Tex-Mex Paste (all the paste for 4 servings); cook until fragrant, 1 minute. Stir in stock concentrate and ¼ cup water. Cook until liquid has mostly reduced and pork is cooked through, 2-3 minutes more.

6

Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of olive oil and a big pinch of salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates; fill with pork and corn. Top with crema and as many pickled veggies as you like. Serve.