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Street Corn Smash Burger Tacos Recipe

Street Corn Smash Burger Tacos Recipe
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★★★★★

4.8 from 20 reviews

These Street Corn Smash Burger Tacos combine the smoky char of grilled corn, creamy jalapeno sauce, and perfectly smashed hamburgers on soft flour tortillas. Featuring bold Mexican-inspired flavors, this recipe is perfect for a casual, flavorful meal that’s sure to impress with every bite.

Ingredients

Scale

Smash Burgers 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, for thinning)

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 minced cilantro, 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. Prepare the Street Corn Topping: Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring frequently, until they start to char and get some color, about 5-7 minutes. Remove from heat and allow to cool. In a large bowl, whisk together mayonnaise, lime juice and zest, minced garlic, Tajin, chili powder, salt, and pepper. Stir in the cooled corn, cilantro, sliced scallions, diced jalapeno, and grated cojita cheese. Mix well and set aside.
  2. Make the Creamy Jalapeno Sauce: In a food processor or blender, purée cilantro leaves with pickled jalapenos and their juice until finely minced, scraping down sides as needed. In a mixing bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Stir in the cilantro-jalapeno purée, then add fresh lime juice. If needed, thin the sauce by gradually adding buttermilk until desired consistency is reached.
  3. Cook the Smash Burgers: Divide the ground hamburger meat into six 3.5-ounce portions. Place each portion onto a flour tortilla and press into a thin, even layer about 6 inches in diameter, slightly overlapping the edges as it will shrink when cooking. Season each with salt and pepper. Heat a griddle or large skillet over high heat. Place the tortilla with burger side down and firmly press with a spatula or burger press. Cook undisturbed for 2-3 minutes until browned and cooked through on the bottom. Use a spatula to scrape under the burger and flip the entire tortilla over. Cook an additional 1-2 minutes on the other side.
  4. Assemble the Tacos: Remove the smash burgers from heat. Place each on a plate and top with a generous scoop of street corn topping, a dollop of creamy jalapeno sauce, and an optional sprinkle of cojita or queso fresco cheese. Serve immediately while warm.

Notes

  • Make the street corn and creamy jalapeno sauce a day or two ahead to save time on the day of serving. Both keep well refrigerated for up to 4 days.
  • Adjust the amount of jalapeno and chili powder to control the spice level to your taste.
  • Using 80/20 ground beef ensures juicy, flavorful smash burgers with the perfect fat content.
  • If buttermilk is unavailable, you can substitute with milk mixed with a teaspoon of lemon juice or vinegar for thinning the sauce.
  • For a gluten-free option, substitute the flour tortillas with corn tortillas if desired.

Nutrition

Keywords: street corn, smash burger, tacos, creamy jalapeno sauce, Mexican street food, easy dinner recipe, charred corn, cilantro, cojita cheese

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