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 removed from the cob)

1/3 cup mayonnaise (for street corn topping)

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 to 1 teaspoon chili powder

1/2 to 1 teaspoon Tajin

1/4 teaspoon salt

2 tablespoons olive oil

Instructions

Step 1: Prepare the street corn topping. Heat olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring frequently, until it starts to char and color, about 5-7 minutes. Remove from heat and allow to cool.

Step 2: In a large bowl, mix mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, salt, and pepper to make a sauce. Add the cooked corn, minced cilantro, sliced scallions, diced jalapeno, and grated cojita cheese. Stir until well combined and set aside, topping with extra cheese and seasonings if desired.

Step 3: Make the creamy jalapeno sauce. In a food processor or blender, purée cilantro leaves with pickled jalapenos and their juice until finely minced. Transfer to a bowl and mix with mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Add lime juice, then thin with buttermilk, a splash at a time, to reach your preferred consistency.

Step 4: Form the smash burgers by dividing ground beef into six 3.5-ounce portions. Press each portion thinly and evenly onto the flour tortillas, overlapping edges slightly as the meat shrinks while cooking. Season with salt and pepper.

Step 5: Heat a griddle or large skillet over high heat. Place the tortillas burger-side down and press firmly with a spatula or burger press. Cook undisturbed for 2-3 minutes, then scrape under the burger and flip. Cook the other side for 1-2 minutes.

Step 6: Remove the smash burgers from the heat. Top each with a scoop of the street corn mixture, a dollop of creamy jalapeno sauce, and an optional sprinkle of cojita or queso fresco cheese. Serve immediately.

Tips & Variations

For extra heat, add more diced fresh jalapenos to the street corn or creamy sauce.

Swap flour tortillas for corn tortillas or crispy shells for different textures.

Use smoked paprika instead of chili powder for a smoky flavor.

If buttermilk is unavailable, thin the sauce with regular milk or lime juice diluted with a little water.

Char the corn on a grill for a deeper smoky flavor before mixing into the topping.

Storage

Store leftover street corn topping and creamy jalapeno sauce separately in airtight containers in the refrigerator for up to 3 days. Cooked smash burgers are best enjoyed fresh but can be refrigerated for 1-2 days and reheated gently in a skillet over low heat to prevent drying out. Assemble tacos just before serving to keep tortillas from becoming soggy.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well as a substitute. Thaw and drain it before cooking, but fresh corn offers the best texture and flavor.

How do I prevent the tortillas from getting soggy?

Pressing the burger meat directly onto the tortilla helps seal it, creating a crispy edge. Serve the tacos immediately after adding wet toppings, and keep sauces separate until ready to eat if preparing ahead.