Description
These Street Corn Smash Burger Tacos combine crispy, juicy smashed burgers cooked right on flour tortillas with a smoky, tangy street corn topping and a creamy jalapeno sauce. Perfectly seasoned and easy to prep ahead, these tacos deliver a burst of Texas-inspired flavors in every bite.
Ingredients
Scale
Smash Burgers
- 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 kernels removed
- 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
- 2 tablespoons olive oil
Instructions
- Prepare Street Corn Topping: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring frequently, until they start to char and develop color, about 5-7 minutes. Remove from heat and allow to cool. In a large bowl, combine 1/3 cup mayonnaise, lime juice and zest from 1 lime, minced garlic, tajin, chili powder, salt, and pepper to taste. Add cooked corn, cilantro, sliced scallions, diced jalapeno, and grated cojita cheese. Mix well and set aside.
- Make Creamy Jalapeno Sauce: In a food processor or blender, purée cilantro leaves with pickled jalapenos and their juice until finely minced, scraping down sides as needed. In a separate bowl, combine mayonnaise and sour cream, then mix in ranch seasoning, garlic powder, and salt. Stir the cilantro-jalapeno purée into this mixture, then add lime juice. Thin with buttermilk a splash at a time to reach desired consistency.
- Cook Smash Burgers: Divide ground beef into six 3.5-ounce portions. Place each portion onto a 6-inch flour tortilla, pressing and spreading the meat into a thin, even layer slightly overlapping the tortilla edges to account for shrinkage. Season with salt and pepper. Heat a griddle or large skillet over high heat and place the tortillas burger side down. Press firmly with a spatula or burger press and cook undisturbed for 2-3 minutes. Flip carefully and cook for an additional 1-2 minutes.
- Assemble Tacos: Remove cooked smash burgers from the skillet. Spoon a generous amount of street corn topping onto each burger, followed by a drizzle of creamy jalapeno sauce and an optional sprinkle of cojita or queso fresco cheese. Serve immediately.
Notes
- The street corn topping and creamy jalapeno sauce can be made 1-2 days in advance; they will keep well refrigerated for up to 4 days, making assembly quick and easy.
- Adjust the amount of chili powder and tajin in the corn topping to control the spice level to your preference.
- Using 80/20 ground beef ensures juicy, flavorful burgers that hold together well when smashed.
Nutrition
- Serving Size: 1 taco
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
