Street Corn Smash Burger Tacos Recipe
Introduction
These Street Corn Smash Burger Tacos combine the juicy, flavorful charm of smash burgers with the zesty, creamy goodness of Mexican street corn. Perfectly seasoned and topped with a tangy jalapeno sauce, they’re an easy way to impress family and friends at your next taco night.
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 (for creamy jalapeno sauce)
- 3/4 cup sour cream
- 1 heaping tablespoon dry ranch seasoning (e.g., Hidden Valley)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (for sauce)
- 1 tablespoon fresh lime juice (for sauce)
- 1/4 cup buttermilk (optional, for thinning sauce)
- 5-6 ears of corn (husked and kernels removed)
- 1/3 cup mayonnaise (for street corn topping)
- 1 garlic clove, minced
- 1 lime, juiced and zested (for street corn topping)
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup cilantro, minced (stems removed)
- 1 jalapeno, diced
- 1/2–1 teaspoon chili powder
- 1/2–1 teaspoon Tajin seasoning
- 1/4 teaspoon salt (for street corn seasoning)
- 2 tablespoons olive oil
Instructions
- Street Corn Topping: Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until they start to char and develop color, about 5–7 minutes. Remove from heat and let cool slightly.
- Prepare the Corn Mixture: In a large bowl, combine mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, salt, and pepper. Mix well, then fold in the charred corn, cilantro, scallions, diced jalapeno, and cotija cheese. Stir to combine and set aside.
- Make the Creamy Jalapeno Sauce: In a food processor or blender, purée cilantro leaves, pickled jalapenos, and their juice until finely minced, scraping sides as needed. In a separate bowl, mix mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Add the puréed cilantro-jalapeno mix and stir to combine. Add lime juice, then thin with buttermilk a little at a time until desired consistency is reached.
- Form the Smash Burgers: Divide the ground meat into 3.5-ounce portions. Place each portion onto a flour tortilla and press into a thin, even layer, slightly overlapping the edges of the tortilla to account for shrinking when cooking. Season with salt and pepper.
- Cook the Smash Burgers: Heat a griddle or large skillet over high heat. Place the tortilla-burgers burger side down and press firmly with a spatula or burger press. Cook undisturbed for 2–3 minutes until browned, then scrape underneath and carefully flip. Cook an additional 1–2 minutes on the other side.
- Assemble the Tacos: Remove the smash burgers from the pan. Top each with a generous scoop of the street corn topping, a drizzle of the creamy jalapeno sauce, and an extra sprinkle of cotija or queso fresco cheese if desired.
Tips & Variations
- For extra heat, add more diced jalapenos or a dash of hot sauce to the creamy jalapeno sauce.
- Use corn off the cob that’s already cooked or frozen if fresh corn is unavailable; just char it lightly in the skillet for flavor.
- If you prefer, swap flour tortillas for corn tortillas to add a traditional touch and a slightly different texture.
- Try adding chopped avocado or a squeeze of fresh lime over the assembled tacos for a refreshing finish.
Storage
Store any leftover toppings and sauce separately in airtight containers in the refrigerator for up to 3 days. Cooked smash burgers are best eaten fresh but can be refrigerated for 1–2 days and reheated gently in a skillet. Assemble tacos just before serving to keep tortillas from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the creamy jalapeno sauce ahead of time?
Yes, the creamy jalapeno sauce can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and stir before using.
What if I don’t have Tajin seasoning?
If you don’t have Tajin, substitute with a mix of chili powder, salt, and a pinch of cumin to replicate a similar tangy and mildly spicy flavor.
Print
Street Corn Smash Burger Tacos Recipe
- Total Time: 30 minutes
- Yield: 6 tacos 1x
Description
Street Corn Smash Burger Tacos combine juicy, thinly pressed hamburger patties cooked right on flour tortillas with a flavorful, charred street corn topping and a creamy jalapeno sauce. This recipe offers a fun and delicious twist on tacos featuring smoky, tangy, and creamy elements perfect for a casual meal or entertaining.
Ingredients
Scale
Smash Burgers and Tortillas
- 1.5 lbs ground hamburger (80/20)
- 6 flour taco-sized tortillas
- Salt and pepper to taste
Street Corn Topping
- 5–6 ears of corn (husked and removed from the cob)
- 2 tablespoons olive oil
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cojita cheese
- 1/4 cup cilantro, minced (large stems removed)
- 1 jalapeno, diced
- 1/2–1 tsp chili powder
- 1/2–1 tsp Tajin
- 1/4 tsp salt
- Salt and pepper to taste
Creamy Jalapeno Sauce
- 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 lime juice, fresh
- 1/4 cup buttermilk (optional, to thin sauce)
Instructions
- Prepare the Street Corn Topping: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring frequently, until the corn starts to char and develop some color, about 5-7 minutes. Remove from heat and let it cool.
- Make the Street Corn Sauce: In a large bowl, combine 1/3 cup mayonnaise, lime juice and zest from 1 lime, minced garlic, Tajin, chili powder, salt, and pepper. Mix until smooth. Add the cooled corn, minced cilantro, scallions, diced jalapeno, and grated cojita cheese. Stir well to combine. Set aside and sprinkle with additional cojita cheese, Tajin, and chili powder before serving if desired.
- Make the Creamy Jalapeno Sauce: In a food processor or blender, purée cilantro leaves, pickled jalapenos, and 2 tablespoons of their juice until finely minced, scraping down the sides as needed. In a mixing bowl, combine mayonnaise, sour cream, dry ranch seasoning, garlic powder, and salt. Stir in the cilantro-jalapeno purée and fresh lime juice. Add buttermilk a little at a time to achieve your preferred sauce consistency. Mix well and refrigerate until ready to use.
- Form and Cook the Smash Burgers: Divide the ground beef into six 3.5 ounce portions. Press each portion thinly and evenly onto a 6-inch flour tortilla, allowing the meat to slightly overlap the edges since it shrinks while cooking. Season the meat with salt and pepper.
- Cook the Burgers on the Stovetop: Heat a griddle or large skillet over high heat. Place the tortilla with burger side down on the hot surface. Using a spatula or burger press, firmly press down on each tortilla to flatten the patty. Cook undisturbed for 2-3 minutes, until the bottom is browned and crispy. Carefully scrape under the tortilla with a spatula and flip it over. Cook the other side for another 1-2 minutes until the meat is cooked through and the tortilla is slightly toasted.
- Assemble the Tacos: Remove the cooked smash burgers from the skillet. Top each with a scoop of the street corn topping, a generous spoonful of the creamy jalapeno sauce, and an optional sprinkle of cojita or queso fresco cheese. Serve immediately and enjoy your flavorful street corn smash burger tacos.
Notes
- The buttermilk in the creamy jalapeno sauce is optional and helps thin the sauce for easier drizzling.
- Adjust the level of chili powder and Tajin to your preferred spice level.
- For a gluten-free option, substitute the flour tortillas with corn tortillas.
- Using 80/20 ground beef ensures juicy burgers with good fat content for flavor.
- Pressing the burgers thin on the tortillas helps achieve a crispy exterior and quicker cooking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Tacos
- Method: Stovetop
- Cuisine: Mexican
Keywords: street corn tacos, smash burgers, creamy jalapeno sauce, Mexican tacos, ground beef tacos, taco recipe
