Description

Street Corn Smash Burger Tacos combine juicy smashed beef burgers cooked inside flour tortillas with a flavorful street corn topping and a creamy jalapeno sauce. This recipe features charred corn mixed with tangy lime, cojita cheese, and spices, layered on perfectly seasoned and pressed hamburger patties for a unique taco experience bursting with smoky, creamy, and zesty flavors.

Ingredients

Scale

Burger and Tacos

1.5 lbs ground hamburger 80/20
6 flour taco-sized tortillas
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 fresh lime juice
1/4 cup buttermilk (optional)

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
1/4 tsp salt
2 tablespoons olive oil

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Instructions

Prepare the Street Corn Topping: Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring frequently, until the corn begins to char and develop color, about 5-7 minutes. Remove from heat and allow to cool. In a large bowl, combine mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, salt, and pepper. Mix well to create a flavorful sauce. Add in the cooked corn, cilantro, scallions, diced jalapeno, and grated cojita cheese, then stir until well combined. Optionally, garnish with extra cojita cheese, Tajin, and chili powder.
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 separate mixing bowl, combine mayonnaise, sour cream, dry ranch seasoning, garlic powder, and salt. Stir well to blend. Add the cilantro-jalapeno purée to the sour cream mixture and mix thoroughly. Add fresh lime juice and thin the sauce with buttermilk a splash at a time until it reaches your preferred consistency.
Cook the Smash Burgers: Divide the ground hamburger into 3.5-ounce portions. Place each portion onto a flour tortilla, spreading and pressing the meat into a thin, even layer that slightly overlaps the tortilla edges to accommodate shrinking during cooking. Season with salt and pepper. Heat a griddle or large skillet over high heat. Place the tortillas burger-side down and press firmly using a spatula or burger press. Cook without moving for 2-3 minutes until browned and crispy. Carefully scrape underneath each burger with a spatula, flip, and cook on the other side for 1-2 minutes more.
Assemble the Tacos: Remove the cooked smash burgers from the skillet. Top each with a generous scoop of the street corn mixture and a dollop of the creamy jalapeno sauce. Optionally, sprinkle additional cojita or queso fresco cheese and serve immediately.

Notes

Make the street corn and creamy jalapeno sauces a day or two ahead to simplify taco assembly. Both will keep well in the refrigerator for up to 4 days.
For extra heat, add more diced jalapenos or a spicier hot sauce when serving.
If you prefer a crispier tortilla, cook them a little longer during the smashing step, but be careful not to burn.
Using fresh corn when in season will provide the best flavor for the street corn topping.
Adjust buttermilk quantity in the creamy jalapeno sauce for desired thickness depending on preference.

Nutrition

Serving Size: 1 taco
Calories: 470
Sugar: 4g
Sodium: 650mg
Fat: 33g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 22g
Cholesterol: 85mg