Street Corn Smash Burger Tacos (Print-Friendly Version)
Juicy smash burgers meet street corn, creamy jalapeno, and cheese in a zesty taco fusion that brings big flavors together.
# Ingredients:
→ Burger Base
01 -
680 g ground beef (80/20 blend)
02 -
6 flour tortillas (taco-sized, approximately 15 cm diameter)
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Creamy Jalapeno Sauce
05 -
18 g fresh cilantro leaves (large stems removed)
06 -
75 g pickled jalapenos
07 -
30 ml pickled jalapeno brine
08 -
170 g mayonnaise
09 -
170 g sour cream
10 -
10 g dry ranch seasoning mix
11 -
1.5 g garlic powder
12 -
3 g salt
13 -
15 ml freshly squeezed lime juice
14 -
60 ml buttermilk (optional, for thinning)
→ Street Corn Topping
15 -
5–6 ears of sweetcorn, husked and kernels removed (about 700 g kernels)
16 -
80 g mayonnaise
17 -
1 garlic clove, finely minced
18 -
1 lime, juiced and zested
19 -
30 g scallions, sliced
20 -
30 g cotija cheese, grated
21 -
10 g fresh cilantro, finely minced (large stems removed)
22 -
1 jalapeno pepper, small diced
23 -
2–4 g chili powder (to taste)
24 -
2–4 g Tajin seasoning (to taste)
25 -
1 g salt
26 -
30 ml olive oil
→ Optional Finishes
27 -
Additional cotija or queso fresco cheese, for serving
28 -
Hot sauce, to taste
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Add corn kernels and sauté, stirring frequently, until charred and golden in spots, approximately 5 to 7 minutes. Transfer to a bowl to cool.
02 -
In a large mixing bowl, whisk together mayonnaise, lime juice and zest, minced garlic, chili powder, Tajin, and salt. Add the cooled corn, scallions, minced cilantro, diced jalapeno, and grated cotija cheese. Mix thoroughly. Reserve extra cheese, Tajin, and chili powder for garnish.
03 -
In a food processor or blender, purée cilantro leaves with pickled jalapenos and jalapeno brine to a fine consistency, scraping sides as needed.
04 -
In a separate bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Whisk to incorporate.
05 -
Fold cilantro-jalapeno blend into mayonnaise base. Stir in lime juice. If desired, add buttermilk a little at a time until smooth and pourable. Chill until needed.
06 -
Divide ground beef into six equal 100 g portions. Place each portion onto a flour tortilla and press into an even, thin layer almost to the edge. Season with salt and pepper.
07 -
Heat a griddle or large skillet over high heat. Working in batches, place burgers beef side down and press firmly using a spatula or burger press. Cook undisturbed for 2 to 3 minutes until deeply browned. Flip to tortilla side and continue cooking 1 to 2 minutes until tortillas are golden and beef is cooked through.
08 -
Top each hot burger taco with generous spoonfuls of street corn, a drizzle of creamy jalapeno sauce, a dash of hot sauce if desired, and sprinkle with cotija or queso fresco.
# Notes & Tips:
01 -
Both street corn and creamy jalapeno sauce can be prepared up to two days ahead and stored in the refrigerator for optimal efficiency.