Street Corn Smash Burger Tacos (Printable Version)
Crispy tortillas filled with smashed burgers, street corn, and creamy jalapeno, bringing bold, layered flavors.
# Ingredients:
→ For the Street Corn Topping
01 -
5-6 ears sweet corn, husked and kernels cut from cob
02 -
2 tablespoons olive oil
03 -
1/3 cup mayonnaise
04 -
1 garlic clove, minced
05 -
1 lime, juiced and zested
06 -
1/3 cup sliced scallions
07 -
1/3 cup grated cotija cheese, plus more for serving
08 -
1/4 cup cilantro, finely minced, large stems removed
09 -
1 jalapeno, finely diced
10 -
1/2 to 1 teaspoon chili powder, or to taste
11 -
1/2 to 1 teaspoon Tajin seasoning, or to taste
12 -
1/4 teaspoon salt
13 -
Salt and pepper, to taste
→ For the Creamy Jalapeno Sauce
14 -
3/4 cup cilantro leaves, large stems removed
15 -
1/2 cup pickled jalapeno slices
16 -
2 tablespoons pickled jalapeno brine
17 -
3/4 cup mayonnaise
18 -
3/4 cup sour cream
19 -
1 heaping tablespoon dry ranch seasoning
20 -
1/2 teaspoon garlic powder
21 -
1/2 teaspoon salt
22 -
1 tablespoon fresh lime juice
23 -
1/4 cup buttermilk (optional, for desired sauce consistency)
→ For the Smash Burger Tacos
24 -
6 flour tortillas, approximately 15 cm diameter
25 -
6 portions ground beef, about 100 g each
26 -
Salt and pepper, to taste
27 -
Hot sauce, for serving
28 -
Crumbled cotija or queso fresco cheese, for garnish
# Steps:
01 -
Heat olive oil in a large skillet over medium-high. Add corn kernels and cook, stirring often, until lightly charred and browned in spots, about 5–7 minutes. Remove from heat and cool.
02 -
In a large bowl, whisk together mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, salt, and pepper. Fold in the cooled corn, cilantro, sliced scallions, jalapeno, and cotija cheese. Stir to combine thoroughly. Reserve extra cotija and a pinch of Tajin and chili powder for topping.
03 -
In a food processor or blender, purée cilantro leaves with pickled jalapeno slices and their brine until finely minced. In a mixing bowl, combine mayonnaise, sour cream, dry ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeno mixture and blend well. Stir in lime juice. If needed, thin with buttermilk, one splash at a time, to reach desired consistency.
04 -
Divide ground beef into 100-gram portions. On each flour tortilla, spread a portion of beef into a thin, even layer, overlapping the edges slightly. Season with salt and pepper.
05 -
Preheat a griddle or large skillet over high heat. Place prepared tortillas, meat side down, onto the pan. Press firmly with a spatula or burger press and cook undisturbed for 2–3 minutes, until well browned. Flip and cook an additional 1–2 minutes until tortillas are golden and beef is cooked through.
06 -
Transfer cooked smash burger tacos to serving plates. Top generously with street corn mixture, a spoonful of creamy jalapeno sauce, and a drizzle of hot sauce. Sprinkle with extra cotija or queso fresco cheese before serving.
# Notes:
01 -
Both the street corn topping and jalapeno sauce can be prepared up to 2 days ahead and refrigerated for up to 4 days.