Description

Elevate taco night with a bold twist on two classic dishes: smash burgers and street corn. These Street Corn Smash Burger Tacos combine crispy-edged beef patties seared directly onto flour tortillas, then topped with charred Mexican street corn and a creamy jalapeño ranch sauce. The result? A perfect balance of savory crunch, tangy heat, and richness that will make your taste buds sing. Ideal for summer dinners, game days, or casual cookouts, these tacos are sure to please any crowd.

Ingredients

For the Smash Burgers:
1½ lbs ground beef (80/20), 6 taco-size flour tortillas, salt and black pepper, to taste

For the Creamy Jalapeño Ranch Sauce:
¾ cup fresh cilantro leaves (large stems removed), ½ cup pickled jalapeños, 2 tablespoons pickled jalapeño juice, ¾ cup mayonnaise, ¾ cup sour cream, 1 heaping tablespoon ranch seasoning mix (such as Hidden Valley), ½ teaspoon garlic powder, ½ teaspoon kosher salt, 1 tablespoon fresh lime juice, ¼ cup buttermilk (optional, to thin)

For the Street Corn Topping:
5 to 6 ears fresh corn, kernels cut from the cob, 2 tablespoons olive oil, ⅓ cup mayonnaise, 1 garlic clove, minced, 1 lime, juiced and zested, ⅓ cup sliced scallions, ⅓ cup grated Cotija cheese, plus more for serving, ¼ cup chopped cilantro, 1 jalapeño, finely diced, ½ to 1 teaspoon chili powder, ½ to 1 teaspoon Tajín seasoning, ¼ teaspoon salt

Instructions

Prepare the Street Corn Topping: Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it’s golden with slight charring, about 5-7 minutes. Set aside to cool. In a mixing bowl, combine mayonnaise, lime juice and zest, garlic, chili powder, Tajín, and salt. Stir in the cooked corn, scallions, chopped cilantro, jalapeño, and Cotija cheese. Mix well and adjust seasoning to taste. For an extra burst of flavor, garnish with additional Cotija cheese or spices before serving.

Make the Creamy Jalapeño Sauce: In a blender or food processor, blend cilantro, pickled jalapeños, and their juice until finely chopped. In a separate bowl, whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeño mixture and lime juice. If you prefer a thinner sauce, gradually stir in buttermilk until you reach the desired consistency. Refrigerate until ready to serve.

Cook the Smash Burgers: Divide the ground beef into six equal portions (about 3.5 ounces each). Press each portion into a thin, even layer on one side of a tortilla, slightly extending past the edges. Season with salt and pepper. Heat a large skillet or griddle over high heat. Place each tortilla meat-side down and press firmly with a burger press or spatula. Let cook undisturbed for 2-3 minutes until a golden crust forms. Flip the tortilla and cook the other side for another 1-2 minutes, until crispy.

Assemble the Tacos: Top each burger-tortilla with a generous spoonful of street corn and a drizzle of creamy jalapeño sauce. Add extra Cotija cheese or a splash of hot sauce if desired. Serve immediately while hot and crispy.

Notes

Fresh corn offers the best texture and flavor, but frozen corn can be used—just thaw and pat dry before cooking. Both the street corn topping and the jalapeño ranch sauce can be prepared in advance and stored in airtight containers in the fridge for up to 4 days. Try swapping ground turkey or chicken for a lighter taco option. The street corn and sauce are great on grilled meats, roasted vegetables, or as a dip for chips.