Description
Street Corn Smash Burger Tacos combine the crispy, juicy goodness of smash burgers with the creamy, tangy flavors of Mexican street corn, all wrapped in a tortilla for a unique and flavorful fusion dish.
Ingredients
- 1.5 lbs ground beef (80/20 blend)
- 6 flour tortillas (6-inch size)
- Salt and pepper to taste
- 5-6 ears of corn, husked and kernels removed
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- Juice and zest of 1 lime
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, diced
- 1/2 to 1 teaspoon chili powder
- 1/2 to 1 teaspoon Tajín seasoning
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup fresh cilantro leaves (large stems removed)
- 1/2 cup pickled jalapeños
- 2 tablespoons pickled jalapeño juice
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 heaping tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- 1/4 cup buttermilk (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook until they begin to char, about 5-7 minutes. Remove from heat and cool.
- In a large bowl, mix mayonnaise, lime juice and zest, garlic, Tajín, chili powder, and salt. Add the cooled corn, scallions, cotija cheese, cilantro, and jalapeño. Mix well and set aside.
- In a blender or food processor, blend cilantro leaves with pickled jalapeños and juice. In a bowl, mix mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Stir in cilantro-jalapeño mixture and lime juice. Add buttermilk to adjust consistency if needed. Set aside.
- Divide ground beef into six equal portions. Place each on a tortilla, pressing meat into a thin, even layer. Season with salt and pepper.
- Heat a griddle or skillet over high heat. Cook tortillas meat-side down for 2-3 minutes, pressing firmly. Flip and cook another 1-2 minutes until meat is cooked and tortilla is golden.
- Top each taco with street corn mixture and a drizzle of jalapeño sauce. Add hot sauce and extra cotija if desired. Serve immediately.
Notes
- Flour tortillas are more durable for this recipe than corn tortillas.
- You can make the toppings in advance and refrigerate for up to 4 days.
- Use 80/20 beef for best flavor and texture.
- Spice level can be adjusted by adding more jalapeños or hot sauce.
- Leftovers are best stored separately and reheated in a skillet.
Nutrition
- Serving Size: 1 taco
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
