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Street Corn Smash Burger Tacos Recipe

Street Corn Smash Burger Tacos Recipe

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5 from 13 reviews

In this burger-taco mashup recipe, hamburger patties are pressed inside of flour tortillas and grilled on a hot pan yielding perfectly crusted thin and juicy burgers. They are then topped with street corn and a creamy jalapeno ranch sauce in this smash burger tacos recipe.

Ingredients

Ground Hamburger Patties:

  • 1.5 lbs ground hamburger 80/20
  • Salt and pepper to taste

Chuy’s Cream Jalapeno:

  • 3/4 cup cilantro leaves, large stems removed
  • 1/2 cup pickled Jalapenos
  • 2 tablespoons juice from pickled Jalapenos
  • 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 lime juice, fresh
  • 1/4 cup buttermilk (optional)

Street Corn:

  • 56 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 jalapeno, diced
  • 1/21 tsp chili powder
  • 1/21 tsp Tajin
  • 1/4 tsp salt
  • 2 tablespoons olive oil

Instructions

  1. Street Corn Topping: Add olive oil to a large skillet over medium-high heat. Cook corn until charred, about 5-7 minutes. Combine mayonnaise, lime juice, zest, garlic, spices, and corn. Mix in cilantro, green onions, jalapeno, and cojita cheese.
  2. Creamy Jalapeno Sauce: Purée cilantro and jalapenos. Mix with mayo, sour cream, ranch seasoning, garlic, salt, and lime juice. Thin with buttermilk if needed.
  3. Cook the Smash Burgers: Press hamburger portions into tortillas, season, and cook on high heat. Flip and cook until done.
  4. Add Toppings: Top burgers with street corn, creamy jalapeno sauce, hot sauce, and cheese.

Notes

  • Make the street corn and creamy jalapeno a day or two ahead to make this recipe easier. They stay good in the fridge for up to 4 days.

Nutrition