Rio Metro Spiced Pork Tacos with Grilled Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender spiced pork served in warm corn tortillas, topped with a vibrant grilled corn salsa that captures the essence of New Mexico's regional flavors. This mexican ready in about 35 minutes blends cut into 1-inch cubes pork shoulder, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes pork shoulder
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 ears, husked fresh corn on the cob
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro
• 1 tbsp, freshly squeezed lime juice
• 8 small corn tortillas
• 1/4 cup, crumbled cotija cheese
• 1/4 cup, for serving sour cream

Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat. Grill 2 ears of husked fresh corn for about 8 minutes, turning occasionally, until kernels are lightly charred. Let cool, then cut kernels off the cob and place in a bowl.
2. Step 2: Add 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 tbsp freshly squeezed lime juice to the grilled corn kernels. Stir gently to combine and set aside to let flavors meld.
3. Step 3: In a large bowl, toss 1 lb cubed pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
4. Step 4: Heat a large skillet over medium-high heat and add the seasoned pork cubes. Cook for 8-10 minutes, stirring occasionally, until pork is browned on all sides and cooked through, about 145°F internal temperature.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
6. Step 6: Assemble tacos by dividing the cooked pork evenly among the tortillas, topping with 1/4 cup crumbled cotija cheese, and spooning the grilled corn salsa over the top. Serve with 1/4 cup sour cream on the side.