Mexican Pork and Street Corn Tacos

In a small bowl, combine shallot, as much jalapeño as you like, juice from 2 lime wedges (4 wedges for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. 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 the rest later), a pinch of lime zest to taste, a squeeze of lime juice, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Drain corn, then pat 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 mediumhigh 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, 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, 4-5 minutes. Stir in Enchilada Spice and ¼ tsp chili powder (½ tsp for 4 servings). Cook until fragrant, 30 seconds to 1 minute. Stir in stock concentrate and ¼ cup water. Cook until liquid has mostly absorbed and pork is cooked through, 2-3 minutes.