Pork & Mexican 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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 remaining chili powder 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.
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