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Street Corn Smash Burger Tacos Recipe
Ben Carraoli

Street Corn Smash Burger Tacos Recipe

I have to admit, I fell in love with these Street Corn Smash Burger Tacos 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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
  3. 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.
  4. 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.