Flavorful and fun, these Corn Chimichurri Pork Tacos are a great new recipe to enjoy for your Taco Tuesday fare! This dish features a spiced up chimichurri that’s been deconstructed and reimagined, and a simple pork filling similar to the popular weeknight pork carnitas tacos. Topped with a tangy lime crema and grated cotija cheese, these tacos are the dinner version of Mexican street corn, and are certain to find a place in your monthly meal planning schedule with their unique flavor profile and presentation!
What is Chimichurri?
Traditional chimichurri is a simple uncooked sauce consisting of:
- parsley
- garlic
- oregano
- olive oil
- red wine vinegar
It is fragrant and delicious and extremely versatile, with the flavors of parsley and garlic taking center stage.
So What is Corn Chimichurri?
In this pork tacos recipe, the corn chimichurri is more deconstructed and reimagined, with fun ingredients like:
- charred corn
- cilantro
- shallot
- garlic
- cumin
- lime
- olive oil
Instead of blending it like a standard chimichurri, we mince everything except the charred corn and stir it all together. The shallot provides a spicy kick, so I recommend starting with less and adjusting as you go, or marinating the shallot to tame the bite. I recommend marinating them as I do in my Mexican street corn salad if you find the shallot to be too strong.
How to Make These Pork Tacos
What I love about this recipe is that the whole thing comes together in a single skillet! Huzzah!
Start by charring the corn, then transferring it to a bowl with the other chimichurri ingredients. After that, cook down the poblano pepper and shallots, and again, transfer to a plate and set aside.
Cook up the pork, add the peppers and shallots back in and the delicious seasonings. Stir together the lime crema, warm up tortillas, dish up the noms, and enjoy!
You really can’t get much simpler than that.
Serve this pork tacos recipe with whatever tortillas you prefer, as they’re delicious with both flour and corn tortillas. The recipe itself is gluten-free, so accommodating that dietary restriction is a breeze!
Corn Chimichurri Pork Tacos Recipe
Get your noms on this Taco Tuesday with this one skillet Corn Chimichurri Pork Tacos Recipe! With a spicy, fun chimichurri of charred corn and cilantro on top of juicy ground pork with poblano peppers, these tacos pack an enormous amount of flavor in each and every tortilla. Topped with cool lime crema and a sprinkle of grated cotija, you won’t want to miss out on serving these tacos any day of the week!
If you like this recipe, please give it a 5-star rating!
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Corn Chimichurri Pork Tacos Recipe
Ingredients
For the Corn Chimichurri
- 2 cups fresh corn kernels
- 2 tablespoons minced shallot
- â…“ cup cilantro minced
- 1 ½ teaspoon garlic minced
- 1 ½ teaspoon cumin
- 1 tablespoon fresh lime juice
- 3 ½ tablespoons olive oil
- sea salt to taste
- cracked pepper to taste
For the Lime Crema
- â…“ cup sour cream
- 1 teaspoon lime zest
- 2 teaspoons fresh lime juice
- sea salt to taste
- cracked pepper to taste
- water as needed, to thin
For the Pork
- 1 tablespoon olive oil
- 2 poblano peppers seeded and sliced into thin strips
- ¼ cup shallot sliced thin
- sea salt to taste
- cracked pepper to taste
- 1 ½ lbs ground pork
- 1 tablespoon garlic minced
- 7 tablespoons tomato paste
- 2 teaspoons chicken stock concentrate
- 2 teaspoons cumin
- â…“ cup water
- 12 tortillas
- ½ cup cotija cheese
Instructions
- In a large skillet over medium-high heat, add the fresh corn kernels and cook until charred, around 5 minutes. Remove from pan and place in a large bowl. Add remaining chimichurri ingredients and toss gently to combine. Set aside.
- In a small bowl, whisk together the sour cream, lime zest, lime juice, salt and pepper. Add water, 1 teaspoon at a time, until crema reaches a drizzling consistency. Set aside.
- In same skillet the corn was cooked in, add ½ tablespoon olive oil and heat to medium-high. When olive oil is shimmering, add the poblano pepper and cook until slightly tender, around 3 minutes. Add the shallot and continue to cook for another 2-3 minutes, or until softened and lightly browned. Season with salt and pepper, then remove from pan and set aside.
- Heat another ½ tablespoon of olive in the pan, then add the pork and cook, breaking the meat up as it cooks, until no longer pink, around 5 minutes. Add garlic and cook for 1 minute, then season with salt and pepper. Stir in the cooked poblano peppers and shallot, then add the tomato paste, stock concentrate, cumin, and water. Stir to combine and allow to thicken for 2-3 minutes. Adjust seasoning as desired.
- Scoop pork mixture into warmed tortillas, then top with corn chimichurri. Drizzle with lime crema and sprinkle with cotija and enjoy!
Nutrition
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Southwestoldie says
I was searching for a recipe using ground pork and I found your recipe. It looked like a recipe full of complex flavors that I love. I ended up using cubed pork meat instead of ground, and feta cheese instead of cojita because I didn’t have it on hand. It was delicious! Loved the Corn Chimichurri and Lime Crema.
Brooke says
So I actually turned this into a vegan meal by using crumbled tofu instead of pork, and veggie broth instead of chicken stock concentrate!
I didn’t make the lime crema and honestly.. it didn’t even need it. It was SO good and we will be making this again.
We eat meat, but enjoy limiting our meat consumption. This is a GO TO even if you’re not vegan.. meatless Mondays anyone?
DianeJohanson says
Fantastic! Substituted feta for the cotija cheese but that wa the only change.
Joni Leonard says
Excellent! Love the corn chimichurri!
Donna says
Excellent flavor.
Angela says
Wow. I substituted Hot Rotel for the tomato paste, this is a keeper for sure!!
Michelle says
What a great meal! The corn was perfect.
Courtney says
Dannnng, the corn is so good I could eat it by the spoonful – tacos are my weakness and these are a must make!
Allison says
Corn chimichurri?! Brilliant! I want to put it on EVERYTHING!
Sara says
Delicious!