Mexican Pork & Street Corn Tacos
with Chili Lime Crema
- Milk
- Soy
- Wheat
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.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty blend of spices, charred corn, and pickled veggies; some found it mild and added extra seasoning 🌶️.
- Ease of prep: Quick and simple one-pan recipe, though charring corn took longer than expected for some.
- Suggestions: Consider adding cheese, cilantro, or cabbage for extra flavor and crunch; drain excess grease from pork.
- Portions: Several wished for larger servings or a side dish like rice or beans to make it more filling.
- Tortillas: Some preferred corn tortillas over flour for authenticity; a few found the provided tortillas dry or sticky.
Reviews from our home cooks
Excellent! We definitely loved the street corn very nice and sweet! The pork was super tasty and wrapped up in the tortilla it was just perfect!
Great street taco recipe, very easy to make and fantastic flavor. Our kids (4 & 2) even liked them and had seconds.
The blackened corn was a nice touch to these tacos. Gave it a smoky taste and complimented well with the pork and marinated veggies.
Super delicious. We heated up the flour tortillas in a pan on the stove rather than the microwave. Would have preferred corn tortillas because they are tastier and are more typical for street tacos.
Way too much corn to meat ratio. Lime Crema was good.
This was delicious, however the canned corn was not of great quality. We would swap it out for fresh or frozen if we were to make again! Also, we do the 4 person meal so we get double, one of our limes was on the brown side so we were not able to use that zest for the crema.
Very enjoyable and a nice change from regular beef tacos. However, I would have liked another "main" vegetable/starch in addition to corn (such as a side of southwestern rice or pico de gallo). The jalapeno and onion were more of a garnish, while the main volume came from corn and pork)
Pork was really yummy, super cool to pickle jalapeños and onions (so good), love corn in tacos!!
This recipe is fantastic. The pickled jalapeno and onion along with the crema really set it off.
Super good, the lime and corn really balanced well against the saltiness of the pork.
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