Name: Street Corn Smash Burger Tacos Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs ground hamburger 80/20; 6 flour taco-sized tortillas; Salt and pepper to taste; 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); 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 to 1 teaspoon chili powder; 1/2 to 1 teaspoon Tajin seasoning; 1/4 teaspoon salt; 2 tablespoons olive oil

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Introduction

These Street Corn Smash Burger Tacos combine juicy smashed beef patties with a zesty street corn topping and a creamy jalapeno sauce for a flavor-packed meal. Perfect for taco night, they offer a fun twist on traditional burgers with a Mexican-inspired flair.

A close-up view of a crispy taco held by a woman's hand, featuring three main layers: the bottom layer is a golden-brown crispy shell with a rough texture; on top, there are two dark brown, well-cooked beef patties placed on opposite sides of the taco; the central layer is a creamy mix containing white sauce with green herbs and bright yellow corn pieces, thickly spread over the meat and taco shell, giving a rich, textured look. The photo is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs ground hamburger (80/20)
6 flour taco-sized tortillas
Salt and pepper to taste
Chuy’s Cream 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 teaspoon chili powder
1/2-1 teaspoon Tajin
1/4 teaspoon salt
2 tablespoons olive oil

Instructions

Step 1: Make the street corn topping by heating olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring frequently, until it starts to char and get some color, about 5-7 minutes. Remove from heat and let cool.
Step 2: In a large bowl, combine mayonnaise, lime juice and zest, minced garlic, Tajin, chili powder, salt, and pepper to create a sauce. Add the cooled corn, cilantro, scallions, diced jalapeno, and grated cojita cheese. Mix well and set aside.
Step 3: Prepare the creamy jalapeno sauce by pureeing cilantro leaves, pickled jalapenos, and 2 tablespoons of pickled jalapeno juice in a food processor or blender until finely minced. Scrape down the sides as needed.
Step 4: In a mixing bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Stir well, then fold in the cilantro-jalapeno puree. Add fresh lime juice and thin out with buttermilk if desired for consistency.
Step 5: Divide the ground hamburger meat into 3.5-ounce portions. Press each portion onto a 6-inch flour tortilla, forming a thin, even layer that slightly overlaps the edges. Season each with salt and pepper.
Step 6: Heat a griddle or large skillet over high heat. Cook the tortillas burger side down, pressing firmly with a spatula or burger press. Cook undisturbed for 2-3 minutes until browned and crispy. Flip carefully and cook the other side for 1-2 minutes.
Step 7: Remove the smash burger tacos from the pan. Top each with a generous scoop of street corn, a dollop of creamy jalapeno sauce, and an optional sprinkle of cojita or queso fresco cheese.

Tips & Variations

Prepare the street corn topping and creamy jalapeno sauce a day or two in advance to enhance flavors and speed up assembly. Both keep well refrigerated for up to 4 days.
For extra heat, add more diced jalapenos or a splash of your favorite hot sauce.
Swap the ground beef for ground turkey or chicken for a lighter version.
Serve with lime wedges and fresh cilantro for added brightness.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 4 days. Reheat the smash burgers gently in a skillet or oven to maintain crispness, then assemble with fresh toppings before serving.

How to Serve

The image shows a close-up of a taco held upright in a metal taco holder, placed on a white marbled surface. The taco has three main visible layers: the base is a warm, golden-brown tortilla with crispy edges and a slight char. On each side, there are thick strips of dark brown, crispy grilled meat, with a textured, slightly rough surface. In the center, there is a creamy mixture of off-white and yellow grilled corn kernels, mixed with green herbs, giving a fresh contrast in color. The creamy filling looks slightly melted and moist, topped with a light dusting of fine grated cheese that spreads gently over both the meat and corn. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn kernels from a can or frozen instead of fresh corn?

Yes, you can use canned or frozen corn. Just drain and pat dry before sautéing to achieve a similar texture and char.

How do I prevent the tortillas from becoming soggy when making the smash burgers?

Press the meat thinly and cook over high heat to get a crisp crust on the meat and tortilla. Cooking them quickly and without moving will help prevent sogginess.