Mexican Pork & Street Corn Tacos
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Mexican Pork & Street Corn Tacos

Mexican Pork & Street Corn Tacos

with Chili Lime Crema

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:
Spicy
One Pan
Allergens:
Milk
Soy
Wheat

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

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

1 unit

Jalapeño

1 unit

Lime

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chili Powder

13.4 ounce

Corn

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

¼ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber5 g
Protein31 g
Cholesterol130 mg
Sodium1340 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

Zester
Small Bowl
Large Pan
Paper Towel
Medium Bowl
Strainer

Instructions

Prep
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.

Pickle Veggies
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.

Make Crema
3

In a second small bowl, combine sour cream, ¼ tsp chili powder (you’ll use more later), salt, pepper, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Char Corn
4

Drain corn, then pat very dry with paper towels. (TIP: The drier your corn, the less likely it is to pop in the pan.) Heat a large, dry pan (preferably nonstick; if not, add a drizzle of oil) over medium-high heat. Add corn and cook, without stirring, until browned on bottom, 3-4 minutes. (TIP: If corn begins to pop, cover pan.) Continue to cook, stirring, until charred all over, 3-4 minutes more. Turn off heat; transfer to a medium bowl.

Cook Pork
5

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, 4-6 minutes. Stir in Southwest Spice and ¼ tsp chili powder (½ tsp for 4 servings; you’ll use the rest in the next step). 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. Turn off heat.

Finish and Serve
6

Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of olive oil, remaining chili powder, 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 and fill with pork and corn. Top with crema and as many pickled veggies as you like. Serve.