---
title: "Mexican Pork & Street Corn Tacos"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mexican-pork-street-corn-tacos-5edfb0832d416530fe024ed1
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Spicy
  - One Pan
rating: 4.5
rating_count: 30800
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the tasty blend of spices, charred corn, and pickled veggies; some found it mild and added extra seasoning.
  - theme: Ease of prep
    text: Quick and simple one-pan recipe, though charring corn took longer than expected for some.
nutrition:
  calories: 960
  protein: 31
  fat: 51
  saturated fat: 20
  carbohydrates: 90
  sugar: 19
  fiber: 5
  cholesterol: 130
  sodium: 1340
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Corn/mexican-pork-street-corn-tacos.avif"
---

Wash and dry all produce. Halve, peel, and thinly slice @shallot{2%unit}. Zest and halve @lime{2%unit}. Thinly slice @jalapeno{2%unit} into rounds, removing ribs and seeds for less heat.

In a #small bowl{}, combine shallot, juice from whole lime, ¼ tsp @sugar{½%tsp} (½ tsp for 4 servings), a pinch of @salt{}, and as much jalapeno as you like. Set aside to pickle, stirring occasionally, until ready to serve.

In a second #small bowl{}, combine @sour cream{8%tbsp}, ¼ tsp @chili powder{2%tsp} (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{26.8%oz}, 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 @vegetable oil{1%tsp}) 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 @butter{1%tbsp} and a drizzle of oil in same pan over medium-high heat. Add @ground pork{20%oz} and a pinch of @salt{} and @pepper{}. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Stir in @Southwest Spice Blend{2%tbsp} 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 @chicken stock concentrate{2%unit} 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{1%tsp}, remaining chili powder, and a big pinch of @salt{} and @pepper{}. Wrap @flour tortillas{12%unit} 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.