Description

Juicy Street Corn Smash Burger Tacos offer a delightful explosion of flavors where crispy, charred street corn meets juicy smashed beef patties inside warm flour tortillas. Topped with a creamy jalapeno-cilantro sauce and flavorful cotija cheese, these tacos combine the best of Mexican street food with the comfort of a smash burger for a vibrant and satisfying meal.

Ingredients

Scale

Burgers and Tortillas

1 pound Ground Hamburger (80/20)
6 Flour Taco-Sized Tortillas (6″ diameter)
Salt and Pepper, to taste

Street Corn Mixture

5-6 ears Corn (husked and kernels removed)
2 tbsp Olive Oil
1/3 cup Mayonnaise
1 Garlic Clove (minced fresh)
1 Lime (juiced and zested)
1/3 cup Sliced Scallions
1/3 cup Grated Cotija Cheese (plus extra for garnish)
1/4 cup Minced Cilantro (large stems removed)
1 Jalapeno (diced)
1/2 to 1 tsp Chili Powder
1/2 to 1 tsp Tajin
1/4 tsp Salt
Salt and Pepper, to taste
Hot Sauce (e.g., Valentina), to taste (optional)

Creamy Jalapeno Sauce

3/4 cup Mayonnaise
3/4 cup Sour Cream
3/4 cup Cilantro Leaves (large stems removed)
1/2 cup Pickled Jalapenos
2 tbsp Pickled Jalapeno Juice
1 heaping tbsp Dry Ranch Seasoning
1/2 tsp Garlic Powder
1/2 tsp Salt
1 tbsp Fresh Lime Juice
1/4 cup Buttermilk (optional, to thin)

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Instructions

Prepare Street Corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until the kernels are charred and lightly browned, about 5-7 minutes. Remove from heat and allow to cool.
Mix Sauce Ingredients: In a bowl, combine mayonnaise, lime juice and zest, minced garlic, Tajin, chili powder, salt, and pepper. Stir well to create a creamy, flavorful sauce.
Combine Corn and Sauce: Add the cooled corn kernels, chopped cilantro, sliced scallions, diced jalapeno, and cotija cheese into the sauce mixture. Stir thoroughly to blend all flavors and set aside.
Make Creamy Jalapeno Sauce: In a food processor or blender, puree cilantro and pickled jalapenos with 2 tablespoons of pickled jalapeno juice until finely minced and creamy.
Mix Creamy Base: In a bowl, mix mayonnaise, sour cream, ranch seasoning, garlic powder, and salt together. Fold in the jalapeno-cilantro puree to create a rich, spicy sauce.
Thin Sauce if Needed: Add fresh lime juice to the sauce mixture, then gradually thin the consistency with buttermilk, one splash at a time, until it’s perfect for drizzling over tacos.
Prepare Smash Burgers: Divide the ground beef into 3.5 oz portions. Press each portion into a slightly larger-sized flour tortilla (6”) overlapping the edges slightly. Season both sides with salt and pepper.
Cook Burgers: Heat a griddle or large skillet over high heat. Place the burgers (burger-side down) on the hot surface. Firmly press them with a spatula and cook undisturbed for 2-3 minutes until a crispy crust forms.
Flip and Finish Cooking: Use a spatula to scrape beneath the burgers, flipping the tortillas over carefully. Cook for an additional 1-2 minutes until the beef is fully cooked.
Assemble Tacos: Remove burgers from the pan and place a generous scoop of the prepared street corn mixture on each one. Drizzle with creamy jalapeno sauce and add hot sauce if desired. Finish by sprinkling extra cotija or queso fresco cheese on top before serving.

Notes

Using 80/20 ground beef provides the right balance of fat for juicy burgers.
Buttermilk is optional for thinning the creamy jalapeno sauce but adds a nice tang.
For extra heat, add more pickled jalapenos or hot sauce to the creamy sauce.
Pressing the burgers into the tortillas helps contain the meat and makes for easier handheld tacos.
If cotija cheese is unavailable, queso fresco is a great substitute.
Cook burgers on a very hot pan to develop a nice crust while keeping inside juicy.