Print

Street Corn Smash Burger Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Street Corn Smash Burger Tacos combine crispy beef-smashed tortillas with creamy jalapeno ranch sauce and a smoky, cheesy street corn topping. A bold mashup that’s perfect for an easy dinner or casual gathering.

Ingredients

  • 1.5 lbs ground hamburger (80/20)
  • 6 flour taco-sized tortillas
  • Salt and pepper to taste
  • 3/4 cup cilantro leaves (large stems removed)
  • 1/2 cup pickled jalapenos
  • 2 tablespoons juice from pickled jalapenos
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 heaping tablespoon dry ranch seasoning (Hidden Valley or similar)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/4 cup buttermilk, optional
  • 5–6 ears of corn (husked and kernels removed from the cob)
  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cotija cheese
  • 1/4 cup cilantro, minced (large stems removed)
  • 1 jalapeno, diced
  • 1/2–1 teaspoon chili powder
  • 1/2–1 teaspoon Tajin
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring frequently, until lightly charred and golden, about 5-7 minutes. Remove from the heat and allow to cool slightly.
  2. In a large bowl, combine 1/3 cup mayonnaise, lime juice and zest, minced garlic, Tajin, chili powder, 1/4 teaspoon salt, and pepper to taste. Stir in the charred corn, minced cilantro, scallions, diced jalapeno, and cotija cheese until evenly coated. Garnish with additional cotija, Tajin, and chili powder if desired.
  3. For the creamy jalapeno sauce, puree the 3/4 cup cilantro leaves, pickled jalapenos, and 2 tablespoons pickled jalapeno juice in a food processor or blender, scraping down the sides as needed.
  4. In a mixing bowl, combine 3/4 cup mayonnaise, sour cream, ranch seasoning, garlic powder, and 1/2 teaspoon salt. Stir in the cilantro-jalapeno puree and 1 tablespoon lime juice. Add buttermilk a splash at a time, if needed, until the sauce reaches your desired consistency.
  5. Divide the ground beef into 6 equal portions. Press each portion in a thin, even layer over a flour tortilla, extending the beef slightly toward the edges to account for shrinkage. Season with salt and pepper.
  6. Heat a griddle or large skillet over high heat. Place the tortillas beef-side down and firmly press each one with a spatula or burger press. Cook undisturbed for 2-3 minutes, until the beef develops a browned crust.
  7. Scrape underneath each burger with a spatula, flip, and cook tortilla-side down for another 1-2 minutes, or until the beef is cooked through and the tortilla is lightly crisp.
  8. Remove from the griddle and top each smash burger taco with a generous scoop of street corn and creamy jalapeno sauce. Finish with hot sauce and additional cotija or queso fresco if desired, then serve immediately.

Notes

  • Fresh corn gives the best char, but thawed and well-drained frozen corn can be substituted.
  • Add the optional buttermilk gradually to the creamy jalapeno sauce until it reaches your preferred consistency.
  • A very hot griddle or skillet helps the beef develop a flavorful browned crust.
  • For food safety, cook ground beef to an internal temperature of 160°F.
  • Serve immediately for the best combination of crisp tortillas, juicy beef, and creamy toppings.

Nutrition

Find it online: https://yumfamilyrecipes.com/street-corn-smash-burger-tacos/