Pork and Corn Tacos with Cilantro-Lime Crema

1. Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.

2. Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.

3. Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.

4. Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.

5. Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.

6. While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.

7. Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

Cook's Note:

You can use either flour or corn tortillas.