Street Corn Smash Burger Tacos
Street corn smash burger tacos are the ultimate mashup—crispy burger tortillas topped with charred corn, creamy jalapeño ranch, and queso. Bold, juicy, and unforgettable!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 tacos
- Category: Main Course, Tacos
- Method: Griddle / Skillet
- Cuisine: American-Mexican Fusion
Ingredients
For the Smash Burgers:
1.5 lbs ground hamburger (80/20)
6 taco-sized flour tortillas (6-inch)
Salt and pepper, to taste
Creamy Jalapeño Sauce:
¾ cup cilantro leaves, large stems removed
½ cup pickled jalapeños
2 tablespoons juice from pickled jalapeños
¾ cup mayonnaise
¾ cup sour cream
1 heaping tablespoon dry ranch seasoning (like Hidden Valley)
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon fresh lime juice
¼ cup buttermilk (optional, for thinning)
Mexican Street Corn Topping:
5–6 ears of corn, husked and removed from cob
⅓ cup mayonnaise
1 garlic clove, minced
1 lime, juiced and zested
⅓ cup sliced scallions
⅓ cup grated Cotija cheese
¼ cup minced cilantro (large stems removed)
1 jalapeño, diced
½–1 teaspoon chili powder
½–1 teaspoon Tajín seasoning
¼ teaspoon salt
2 tablespoons olive oil
Optional Toppings:
Extra Cotija or queso fresco
Hot sauce
Instructions
1. Make the Street Corn Topping:
Heat olive oil in a skillet over medium-high heat. Add corn and cook 5–7 minutes, stirring often, until slightly charred. Cool.
In a bowl, mix mayo, lime juice/zest, garlic, Tajín, chili powder, and salt.
Add cooled corn, cilantro, green onions, jalapeño, and Cotija. Mix well. Garnish with extra cheese and seasonings if desired.
2. Make the Creamy Jalapeño Sauce:
In a food processor, purée cilantro, pickled jalapeños, and 2 tbsp jalapeño juice.
In a mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt.
Stir in puréed cilantro mixture and lime juice. Thin with buttermilk, if needed.
3. Cook the Smash Burger Tacos:
Divide ground beef into six 3.5 oz portions. Press each into a thin layer on one side of a tortilla. Season with salt and pepper.
Heat a griddle or skillet over high heat. Place burger-side down and press with a spatula. Cook 2–3 minutes undisturbed.
Flip and cook an additional 1–2 minutes.
4. Assemble the Tacos:
Remove from heat and top each with a scoop of street corn, a drizzle of creamy jalapeño sauce, and optional hot sauce and cheese.
Serve immediately.
Notes
Street corn and sauce can be made 1–2 days ahead and stored in the fridge.
Try with spicy salsa or avocado slices for extra flair.
Cotija cheese can be swapped with queso fresco or shredded cheddar for a twist.
Find it online: https://allrecipesmade.com/street-corn-smash-burger-tacos/
