I have to admit, I fell in love with this Street Corn Smash Burger Tacos Recipe the first time I made them. The combination of a perfectly crusted smash burger inside a soft tortilla topped with creamy, tangy street corn is pure magic. I love how easy they come together yet taste like something from a gourmet taco stand.
Every bite is loaded with flavor, and they’re surprisingly quick to whip up. Honestly, these tacos have become my go-to comfort food for any day of the week. You can also enjoy similar easy meals like Chicken Fried Rice Recipes for a quick weeknight dinner.
Ingredients
Here’s everything you’ll need to make these tacos shine. Each ingredient has a reason for being here, so I’ve included a tip for why it works best.
- 6-inch flour tortillas – the perfect size for holding the smashed burger and toppings without tearing.
- 80/20 ground beef – gives the ideal balance of juiciness and flavor; leaner beef will dry out quickly.
- Fresh or frozen corn – fresh off the cob is best, but frozen works fine; it keeps the street corn sweet and crisp.
- Mayonnaise – adds creaminess to the street corn topping.
- Sour cream – balances the mayo with tang for the corn salad.
- 1 clove garlic – fresh garlic gives the topping a punch, skip pre-minced for best flavor.
- Scallions – finely diced for a mild onion flavor.
- Jalapeno – fresh jalapeno adds heat, pickled jalapenos give a tangy kick.
- Cilantro – fresh leaves add brightness; don’t use dried.
- Lime – zest and juice give the tacos a zesty, fresh flavor.
- Buttermilk – gives the jalapeno ranch sauce a creamy tang.
- Cotija or queso fresco – crumbled for authentic street corn flavor.
- Dry ranch seasoning, tajin, chili powder, garlic powder, salt, and pepper – essential for seasoning both the burger and toppings.
- Hot sauce (optional) – adds heat; I love Valentina for tacos.
Note: several servings
Variations
You can customize these tacos to suit your preferences or dietary needs:
- Dairy-free: swap mayo and sour cream for plant-based versions.
- Lower heat: omit jalapenos or use milder peppers.
- Extra flavor: add roasted red peppers or charred pineapple for a sweet twist.
- Different cheeses: shredded cheddar or pepper jack works if you can’t find cotija.
Cooking Time
Here’s a quick glance at timing:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
- Griddle or large skillet – to cook multiple tacos evenly and get a crispy crust.
- Spatula or burger press – to smash the burgers thin for that perfect sear.
- Mixing bowls – to combine the street corn topping and creamy sauce.
- Food processor (optional) – for smooth jalapeno ranch sauce.
How to Make Street Corn Smash Burger Tacos
Prepare the Street Corn Topping
I always make the topping first because it’s easy to refrigerate and brings all the flavors together. Combine mayonnaise, lime juice, lime zest, garlic, tajin, chili powder, salt, and pepper. Stir in corn, cilantro, scallions, jalapeno, and crumbled cotija until well mixed.
Make the Creamy Jalapeno Sauce
For the sauce, I blend fresh cilantro and pickled jalapenos in a food processor. Then mix it into a sour cream and mayo base with ranch seasoning and garlic powder. This gives a rich, tangy kick that complements the sweet corn perfectly.
Cook the Smash Burgers
Divide the ground beef into 3.5-ounce portions and place on the tortillas. Press them flat with a spatula or burger press, seasoning with salt and pepper. Cook on a hot griddle or skillet for 2-3 minutes, flip, and cook another 1-2 minutes for a golden, crusty finish.
Assemble the Tacos
Once the burgers are cooked, scoop the street corn topping on each one, drizzle with jalapeno sauce, and sprinkle additional cotija if desired. Add hot sauce for extra heat. Serve immediately for the best flavor.
Additional Tips for Making this Recipe Better
From my experience, these tweaks make a difference:
- I like chilling the toppings beforehand; it keeps them firm and flavorful.
- Use a heavy spatula to really press the burgers down for that signature crust.
- Fresh lime juice at the end brightens all the flavors beautifully.
- Don’t overcrowd the skillet; cook in batches for perfect sear.
How to Serve Street Corn Smash Burger Tacos
These tacos look as good as they taste. Serve on a colorful platter with lime wedges on the side. Sprinkle extra cotija, chopped cilantro, and a drizzle of jalapeno sauce on top. Pair with a cold drink or Mexican-style street corn for a festive touch.
Nutritional Information
A rough estimate per taco:
- Calories: 350–400
- Protein: 20g
- Carbohydrates: 28g
- Fat: 18g
These tacos are filling and packed with protein, making them a great meal for lunch or dinner.
Make Ahead and Storage
Refrigerating
Store leftover toppings in airtight containers in the fridge for up to 3 days. I usually make the street corn and jalapeno sauce in advance to save time.
Freezing
I don’t recommend freezing the cooked tacos as tortillas and toppings lose texture. The raw beef can be frozen for up to 3 months if cooked later.
Reheating
Reheat the burgers gently on a skillet over medium heat to preserve the crust. Add fresh toppings after warming for best taste.
Why You’ll Love This Recipe
Here’s why I keep making these tacos over and over:
- They combine two favorites: burgers and tacos in one bite.
- Quick and easy: ready in just 30 minutes, perfect for weeknight dinners.
- Customizable: swap toppings or heat levels to suit any taste.
- Flavor-packed: juicy burgers, creamy toppings, and tangy street corn.
- Kid-friendly: you can adjust spice levels while keeping it fun and tasty.
These Street Corn Smash Burger Tacos are hands-down one of my favorite easy, flavorful meals. Give them a try, and you’ll see why they’re becoming a viral favorite!
Street Corn Smash Burger Tacos Recipe
Ingredients
Method
- I always make the topping first because it’s easy to refrigerate and brings all the flavors together. Combine mayonnaise, lime juice, lime zest, garlic, tajin, chili powder, salt, and pepper. Stir in corn, cilantro, scallions, jalapeno, and crumbled cotija until well mixed.
- For the sauce, I blend fresh cilantro and pickled jalapenos in a food processor. Then mix it into a sour cream and mayo base with ranch seasoning
- Divide the ground beef into 3.5-ounce portions and place on the tortillas. Press them flat with a spatula or burger press, seasoning with salt and pepper. Cook on a hot griddle or skillet for 2-3 minutes, flip, and cook another 1-2 minutes for a golden, crusty finish.
- Once the burgers are cooked, scoop the street corn topping on each one, drizzle with jalapeno sauce, and sprinkle additional cotija if desired. Add hot sauce for extra heat. Serve immediately for the best flavor.
Notes
- I like chilling the toppings beforehand; it keeps them firm and flavorful.
- Use a heavy spatula to really press the burgers down for that signature crust.
- Fresh lime juice at the end brightens all the flavors beautifully.
- Don’t overcrowd the skillet; cook in batches for perfect sear.