---
title: Mexican Pork & Street Corn Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mexican-pork-street-corn-tacos-5edfb0832d416530fe024ed1
servings: 2
prep_time: "10 minutes"
cook_time: "25 minutes"
time_required: "35 minutes"
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Soy
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
  - theme: Ease of prep
    text: Quick and simple one-pan recipe, though charring corn took longer than expected
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{1%unit}. Zest and halve @lime{1%unit}. Thinly slice @jalapeño{1%unit} into rounds, removing ribs and seeds. Drain @corn{1½%cups}.

In a #small bowl{}, combine shallot, juice from whole lime, @sugar{¼%tsp}, a pinch of @salt{1%tsp}, 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{½%cup}, @chili powder{1%tsp}, @black pepper{1%tsp}, and lime zest to taste. Add @water{¼%cup} 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a #large pan{} over medium-high heat. Add corn and cook, without stirring, until browned on bottom, ~{3%minutes}. If corn begins to pop, cover pan. Continue to cook, stirring, until charred all over, ~{3%minutes} more. Turn off heat; transfer to a #medium bowl{}.

Heat @butter{1%tbsp} and a drizzle of @vegetable oil{1%tbsp} in same pan over medium-high heat. Add @ground pork{16%oz} and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, ~{4%minutes}. Stir in @southwest spice blend{1%unit} and chili powder. Cook until fragrant, ~{1%minute}. Stir in @chicken stock concentrate{1%unit} and ¼ cup water. Cook until liquid has mostly reduced and pork is cooked through, ~{2%minutes}. Turn off heat.

Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of @olive oil{2%tbsp}, remaining chili powder, and a big pinch of salt and pepper. Wrap @flour tortillas{4%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.