Print

Street Corn Smash Burger Tacos Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

Street Corn Smash Burger Tacos combine the smoky charred flavors of sautéed corn with juicy smashed hamburger patties served on flour tortillas. Topped with a creamy jalapeno sauce and tangy street corn mixture, these tacos offer a delicious twist on classic American burgers with vibrant Mexican-inspired toppings perfect for a flavorful and fun meal.

Ingredients

Scale

Ground Beef and Tortillas

  • 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 to 1 teaspoon chili powder
  • 1/2 to 1 teaspoon Tajin seasoning
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Make the Street Corn Topping: Heat olive oil in a large skillet over medium-high heat. Add the husked corn kernels and cook, stirring frequently, until the corn develops a char and golden color, about 5-7 minutes. Remove from heat and allow to cool. In a large bowl, whisk together mayonnaise, lime juice, lime zest, minced garlic, Tajin, chili powder, salt, and pepper to create a creamy sauce. Add in the charred corn, cilantro, sliced scallions, diced jalapeno, and grated cojita cheese. Mix thoroughly to combine and top with extra cojita cheese, Tajin, and chili powder for garnish.
  2. Prepare the Creamy Jalapeno Sauce: In a food processor or blender, puree the cilantro leaves with pickled jalapenos and their juice until finely minced, scraping sides as needed. In a separate mixing bowl, combine mayonnaise and sour cream, then mix in ranch seasoning, garlic powder, and salt. Stir in the cilantro-jalapeno puree followed by fresh lime juice. Add buttermilk gradually if necessary to reach the desired pourable consistency.
  3. Cook the Smash Burgers: Divide the ground hamburger meat into six 3.5-ounce portions. Press each portion into a 6-inch flour tortilla shell, spreading the meat evenly and slightly overlapping the tortilla edges to compensate for shrinkage during cooking. Season each with salt and pepper. Heat a griddle or large skillet over high heat, then place the meat side down, pressing firmly with a spatula or burger press. Cook undisturbed for 2-3 minutes until browned and crisp. Flip carefully and cook for an additional 1-2 minutes on the tortilla side to warm through.
  4. Assemble the Tacos: Remove the smash burgers from the skillet. Spoon a generous amount of the prepared street corn topping over each burger, then add a drizzle or dollop of the creamy jalapeno sauce. If desired, sprinkle extra cojita or queso fresco cheese on top for added flavor. Serve immediately and enjoy.

Notes

  • Prepare the street corn topping and creamy jalapeno sauce 1-2 days ahead to save time when assembling the tacos.
  • Both the street corn mixture and creamy jalapeno sauce keep well refrigerated for up to 4 days.
  • Adjust the amount of chili powder and jalapeno to your preferred spice level.
  • Use a sturdy spatula or burger press to effectively smash the burger onto the tortilla for proper cooking and texture.

Keywords: street corn tacos, smash burger tacos, Tex-Mex tacos, creamy jalapeno sauce, summer tacos, easy taco recipe, grilled corn tacos

Find it online: https://hannahdelgado.com/street-corn-smash-burger-tacos-recipe/