Description
These Street Corn Smash Burger Tacos combine the smoky sweetness of charred corn with juicy, flattened hamburger patties cooked right on flour tortillas for a unique taco experience. Topped with a creamy jalapeño sauce and a zesty street corn mixture, these tacos deliver bold Mexican-inspired flavors in every bite, perfect for a fun weeknight meal or casual gathering.
Ingredients
Scale
Burger Tacos
- 1.5 lbs ground hamburger (80/20)
- 6 flour taco-sized tortillas
- Salt and pepper to taste
- 2 tablespoons olive oil
Street Corn Topping
- 5–6 ears of corn (husked and 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 cojita cheese
- 1/4 cup cilantro, minced (large stems removed)
- 1 jalapeno, diced
- 1/2–1 tsp chili powder
- 1/2–1 tsp Tajin seasoning
- 1/4 tsp salt
Creamy Jalapeño 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 fresh lime juice
- 1/4 cup buttermilk (optional, to thin)
Instructions
- Prepare Street Corn Topping: Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until they begin to char and develop color, about 5-7 minutes. Remove from heat and let cool.
- Mix Street Corn Sauce: In a large bowl, combine mayonnaise, lime juice and zest, minced garlic, Tajin, chili powder, salt, and pepper. Stir to form a sauce, then add the cooked corn, cilantro, scallions, diced jalapeno, and grated cojita cheese. Mix well to combine and set aside.
- Make Creamy Jalapeño Sauce: In a food processor or blender, purée the cilantro leaves, pickled jalapenos, and their juice until finely minced, scraping sides as needed. In a separate bowl, combine mayonnaise, sour cream, dry ranch seasoning, garlic powder, and salt. Add the puréed cilantro-jalapeno mixture and lime juice. Stir well and thin with buttermilk one splash at a time to desired consistency.
- Form Smash Burgers: Divide ground beef into six 3.5-ounce portions. Place each portion on one side of a 6-inch flour tortilla, pressing down evenly to form a thin patty that slightly overlaps the edges, accounting for shrinkage during cooking. Season patties with salt and pepper.
- Cook Smash Burgers: Heat a griddle or large skillet over high heat. Place the tortilla patties burger-side down on the skillet. Using a spatula or burger press, firmly press down on each to ensure even contact. Cook undisturbed for 2-3 minutes until browned, then scrape underneath and flip, cooking for an additional 1-2 minutes.
- Assemble Tacos: Remove cooked smash burgers and place on plates. Top each with a generous scoop of the street corn topping, a drizzle of creamy jalapeño sauce, and an optional sprinkle of cojita or queso fresco cheese. Serve immediately.
Notes
- Using 80/20 ground beef ensures juicy, flavorful patties with a good fat ratio for smashing.
- Char the corn well to achieve authentic smoky flavor reminiscent of Mexican street corn (elote).
- Adjust the jalapeño and chili powder quantities to control spice level.
- If you prefer a thinner creamy jalapeño sauce, add buttermilk incrementally until you reach your preferred consistency.
- For a gluten-free option, substitute the flour tortillas with corn tortillas, though they may not hold the smashed burger as well.
- These tacos are best served fresh to enjoy the contrast of crispy edges and creamy toppings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: street corn tacos, smash burger tacos, Mexican street food, easy taco recipe, smoky corn tacos, creamy jalapeno sauce
