Street Corn Smash Burger Tacos (Print)
Smash burgers meet charred street corn and creamy jalapeno inside warm flour tortillas.
# What You'll Need:
→ Main Ingredients
01 -
1.5 lbs ground hamburger, 80/20
02 -
6 flour taco-sized tortillas
03 -
Salt and pepper, to taste
→ Creamy Jalapeno Sauce
04 -
3/4 cup cilantro leaves, large stems removed
05 -
1/2 cup pickled jalapenos
06 -
2 tablespoons juice from pickled jalapenos
07 -
3/4 cup mayonnaise
08 -
3/4 cup sour cream
09 -
1 heaping tablespoon dry ranch seasoning
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon salt
12 -
1 tablespoon fresh lime juice
13 -
1/4 cup buttermilk, optional
→ Street Corn Topping
14 -
5-6 ears of corn, husked and removed from the cob
15 -
1/3 cup mayonnaise
16 -
1 garlic clove, minced
17 -
1 lime, juiced and zested
18 -
1/3 cup sliced scallions
19 -
1/3 cup grated cotija cheese
20 -
1/4 cup cilantro, minced, large stems removed
21 -
1 jalapeno, diced
22 -
1/2-1 teaspoon chili powder
23 -
1/2-1 teaspoon Tajin
24 -
1/4 teaspoon salt
25 -
2 tablespoons olive oil
# How to Make It:
01 -
Add olive oil to a large skillet over medium-high heat. Add in the corn and cook, stirring frequently, until it starts to char and develop color, about 5-7 minutes. Allow to cool. In a large bowl, mix mayonnaise, lime juice, lime zest, garlic, Tajin, chili powder, salt, and pepper. Add the cooked corn, cilantro, green onions, jalapeno, and cotija cheese. Mix well until combined. Top with additional cotija cheese, Tajin, and chili powder as desired.
02 -
In a food processor or blender, puree cilantro leaves with pickled jalapenos and 2 tablespoons of their juice until finely minced, scraping down the sides as necessary. In a mixing bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Stir in the pureed cilantro mixture. Add lime juice and thin with buttermilk, one splash at a time, until desired consistency is achieved.
03 -
Separate the hamburger meat into 3.5-ounce portions. Press each portion into a 6-inch flour tortilla, forming a thin, even layer that overlaps the tortilla edges slightly. Season with salt and pepper. Heat a griddle or large skillet over high heat. Place the tortillas, burger side down, in the skillet. Use a spatula or burger press to firmly press each tortilla. Cook undisturbed for 2-3 minutes, then scrape under the burgers with a spatula to release and flip. Cook for another 1-2 minutes until fully cooked.
04 -
Top each smash burger with a scoop of street corn, a dollop of creamy jalapeno sauce, hot sauce if desired, and a sprinkle of cotija or queso fresco cheese. Serve immediately.
# Additional Notes:
01 -
Make the street corn and creamy jalapeno sauce up to two days in advance for easier preparation. They can be stored in the refrigerator for up to four days.