Pork And Charred Corn Chimichurri Tacos

Heat a drizzle of oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper. Turn off heat; transfer to a medium bowl.

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and cook, stirring, until slightly softened, 2-3 minutes. Add sliced shallot and cook, stirring, until lightly browned and softened, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate.

Heat another drizzle of oil in same pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Set aside 1 tsp garlic, then add remaining garlic to pan. Season with salt and pepper and stir to combine. Stir in cooked veggies, tomato paste, stock concentrate, half the cumin (you’ll use the rest later), and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until slightly thickened, 2-3 minutes. Season with salt and pepper. Turn off heat.

To bowl with charred corn, add cilantro, minced shallot, juice from 2 lime wedges, remaining cumin, reserved garlic, and 2 TBSP olive oil (3 TBSP for 4 servings). Season with salt and pepper; stir to thoroughly combine. In a small bowl, combine sour cream, lime zest, salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.