Introduction

These Street Corn Smash Burger Tacos bring together bold, smoky flavors and creamy textures in a fun, handheld meal. Juicy smashed burgers nestle inside soft tortillas, topped with spicy street corn and a zesty jalapeño cream sauce. Perfect for a casual dinner or game day snack!

A close-up of a white soft taco being held by a woman's hand with bright purple nail polish, showing three visible layers inside: the bottom layer is a brown, grilled ground beef patty pressed flat, above it is a creamy white sauce mixed with small yellow corn pieces and green herbs, topped with diced orange and red roasted vegetables with a sprinkling of white crumbly cheese. In the background, two more identical tacos rest on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs ground hamburger 80/20
6 flour taco-sized tortillas
Salt and pepper to taste
Chuy’s Cream Jalapeno Sauce:
3/4 cup cilantro leaves, large stems removed
1/2 cup pickled jalapeños
2 tablespoons juice from pickled jalapeños
3/4 cup mayonnaise
3/4 cup sour cream
1 heaping tablespoon dry ranch seasoning (Hidden Valley or similar)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon fresh lime juice
1/4 cup buttermilk (optional)
Street Corn Topping:
5-6 ears of corn, husked and removed from the cob
1/3 cup mayonnaise
1 garlic clove, minced
1 lime, juiced and zested
1/3 cup sliced scallions
1/3 cup grated cojita cheese
1/4 cup cilantro, minced (large stems removed)
1 jalapeño, diced
1/2-1 tsp chili powder
1/2-1 tsp Tajin
1/4 tsp salt
2 tablespoons olive oil

Instructions

Step 1: Prepare the street corn topping by heating olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring frequently, until it starts to char and develop color, about 5-7 minutes. Remove from heat and let cool.
Step 2: In a large bowl, mix mayonnaise, lime juice and zest, minced garlic, Tajin, chili powder, salt, and pepper to create a sauce. Add the cooked corn, cilantro, scallions, diced jalapeño, and grated cojita cheese. Stir well to combine. Set aside.
Step 3: For the creamy jalapeño sauce, purée cilantro leaves, pickled jalapeños, and their juice in a food processor until finely minced. In a separate bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Stir in the jalapeño mixture and lime juice. Add buttermilk a splash at a time to reach your desired consistency.
Step 4: Divide the ground beef into 3.5 ounce portions and press each into a thin, even layer onto the flour tortillas, slightly overlapping the edges since they shrink during cooking. Season each with salt and pepper.
Step 5: Heat a griddle or large skillet over high heat. Cook each tortilla burger with the meat side down, pressing firmly with a spatula or burger press. Cook undisturbed for 2-3 minutes, then scrape underneath and flip. Cook the other side for 1-2 minutes until cooked through.
Step 6: Remove the smash burgers from heat. Assemble the tacos by adding a scoop of the street corn topping and a generous drizzle of the creamy jalapeño sauce. Sprinkle with additional cojita or queso fresco if desired. Serve immediately.

Tips & Variations

Make the street corn and creamy jalapeño sauce a day or two ahead for easier assembly and enhanced flavors. They keep well refrigerated for up to 4 days.
Substitute cotija with queso fresco or feta cheese for a slightly different tang.
Use corn tortillas instead of flour for a gluten-free option.
Add a dash of hot sauce to the jalapeño cream for extra heat.

Storage

Store any leftover street corn topping and creamy jalapeño sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the street corn topping gently in a skillet or microwave before serving. It’s best to make the smash burgers fresh, but cooked patties can be refrigerated for up to 2 days and reheated in a skillet over low heat.

How to Serve

A close-up image shows a taco held by a woman's hand with purple nail polish. The taco shell is golden brown and slightly crispy. Inside the shell, the first layer is a thick, browned ground beef patty lining the inside. On top of the beef, there is a creamy white sauce mixed with orange chunks, yellow corn pieces, and small green herbs. In the blurred background, two similar tacos with the same filling appear on a white plate, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leaner ground beef for the smash burgers?

While you can use leaner beef, 80/20 ground beef is recommended for juicy, flavorful burgers. Leaner meat may result in drier patties.

What can I substitute for pickled jalapeños in the creamy sauce?

If you don’t have pickled jalapeños, you can use fresh jalapeños and add a splash of vinegar to mimic the tangy flavor, or substitute with banana peppers for milder heat.