Is it okay to make the corn topping before I cook?

Go for it—prep the corn topping up to two days before and just keep it chilled in the fridge. Give it a stir before spooning it on.

Which cheese should I pick?

Cotija offers a salty crumble, but feta or queso fresco swap in well if that's what you've got handy.

How can I get my burgers crunchy?

Push the ground meat good and flat into the tortilla, then get your pan piping hot before you cook it—those edges will really crisp up.

Could I use corn tortillas?

Corn ones will totally work if you want their flavor, but flour tortillas bend more easily and give a chewier bite.

Will the jalapeno cream be super spicy?

The sauce has just a gentle heat since it's made with pickled jalapenos. If you want it hotter or milder, just play with the amount you use.

What's tasty to put on top?

Extra herbs, a splash of hot sauce, more cheese, or a squeeze of lime really pop here. Try some or mix it up your own way.

Unbeatable Street Corn Smash Tacos

Section: Perfect Side Dishes to Complete Any Meal

Street Corn Smash Tacos start with thin burgers pressed straight into flour tortillas, then fried until the outside's super crispy and the middle stays juicy. On top, you'll pile on corn that's been grilled, stirred up with mayo, lime juice, cilantro, chili, and a hit of jalapeno for a tangy and crunchy finish. The jalapeno cream whirls together jarred jalapenos, ranch dressing, and fresh herbs for a chilly, zingy drizzle. You'll get bits of char, crunchy veggies, cheesy bits, and saucy flavor in every bite. They're perfect for get-togethers or laid-back family feasts.

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Published By Ioana

Updated on Fri, 23 May 2025 19:11:12 GMT

A taco with cheese, tomatoes, and spinach on top. | ioanacooks.com

Street Corn Smash Burger Tacos combine everything you love about juicy burgers and zesty street corn into one handheld meal. This recipe is perfect for weeknights or cookouts when you want something universally crowd-pleasing with big bold flavor and a little bit of heat. The contrast between smoky corn creamy jalapeno sauce and crispy burger edges tucked into a tortilla is what makes these tacos unforgettable.

I made these for a backyard get together and everyone begged for the recipe. Now they are my favorite spin on taco night because you get it all in one bite.

Ingredients

Hamburger meat: look for fresh ground beef with a little fat for juiciness
Flour tortillas: use six inch size for perfect single servings double check for pliability and freshness at the store
Salt and pepper: lets you season the meat simply and brings out its beefy flavor
Fresh corn: the star for street corn with sweetness and crunch when charred super fresh ears make a difference
Mayonnaise: creamy base binds the street corn and cools spicy flavors try real mayo for better texture
Lime: use fresh for brightness and zestier flavor squeeze it just before adding
Cotija cheese: crumbly and salty Mexican cheese adds a classic finish pick a block and grate it for best melt
Cilantro: buy a lush green bunch with no wilt for maximum flavor in both sauces
Scallions: fresh green onions balance the corn and add mild sharpness look for firm stalks
Pickled jalapenos: bring a tangy heat opt for jarred slices with a fresh pickled aroma
Dry ranch seasoning: gives creamy jalapeno sauce its signature taste check ingredients for a herby blend
Sour cream: use full fat for the best creamy mouthfeel
Buttermilk: thins the sauce without making it watery use only as needed for pouring consistency
Tajin and chili powder: the spicy citrusy street corn toppers choose a good brand for deeper flavor
Garlic: fresh cloves and powder both boost savoriness in different layers
Olive oil: helps the corn caramelize nicely choose extra virgin for best taste

Step-by-Step Instructions

Prep the Corn:: Shuck the corn and cut kernels from the cobs. Use a sharp knife and hold the cob vertically in a large bowl to keep the kernels from scattering
Char the Corn:: Heat olive oil in a large skillet over medium high. Add the corn in a single layer and let it cook stirring only occasionally so it chars evenly. This should take 5 to 7 minutes. Let the corn cool in a bowl before mixing with the dressing
Make Street Corn Mixture:: Combine mayonnaise lime juice lime zest garlic tajin chili powder and a little salt in a large bowl. Whisk until smooth. Add the cooled charred corn minced cilantro sliced scallions diced jalapeno and grated cotija cheese. Stir until every kernel is sauced and flecked with green and gold
Blend the Creamy Jalapeno Sauce:: Throw cilantro leaves pickled jalapenos and their juice into a food processor or blender. Purée until fine and scrape down as needed for a smooth texture
Finish the Jalapeno Cream:: Mix mayonnaise and sour cream with ranch seasoning garlic powder and salt in a separate bowl. Add the blended cilantro mixture. Stir in fresh lime juice and splash in buttermilk until the sauce is just pourable creamy not runny
Form the Smash Burgers:: Divide the ground beef into even three and a half ounce portions. Place each on a flour tortilla and gently press outwards with your hand to cover the tortilla in a thin even layer. Season meat side with salt and pepper
Cook the Tortilla Burgers:: Preheat a griddle or skillet on high. Place the tortilla burgers meat side down and use a burger press or spatula to press firmly for max crust. Cook undisturbed two to three minutes until deeply golden and crispy. Flip and cook the tortilla side for one to two minutes until warm and toasty
Assemble the Tacos:: Remove burgers to a tray. Top with generous scoops of street corn mixture and a drizzle of creamy jalapeno sauce. Finish with more cotija cheese and a sprinkle of tajin or chili powder if desired. Serve hot and enjoy every bite

Une taco avec du fromage, des tomates et des épinards. | ioanacooks.com

My favorite part has always been the charred street corn just smoky enough with creamy bites that balance the heat. My family always tries to snatch extra corn mixture out of the bowl before taco assembly and it is now demanded at every summer cookout.

Storage Tips

Keep leftover street corn and jalapeno sauce in airtight containers in the fridge for up to four days. Smash burgers are best fresh but you can reheat them in a hot skillet for a quick snack the next day. Tortillas tend to dry out so store them covered and add a splash of water before reheating if needed.

Ingredient Substitutions

Swap cotija for feta if you cannot find it or crumble queso fresco for a milder taste. For lighter versions try Greek yogurt in place of sour cream. If you are not a fan of pickled jalapeno use fresh ones just remove seeds for less heat.

Serving Suggestions

Pair these tacos with simple guacamole and crispy tortilla chips for a cookout spread. They are delicious with a squeeze of extra lime right before eating and go well with cold Mexican beers or homemade aguas frescas.

Des tacos de riz et de maïs avec des sauces et des légumes. | ioanacooks.com

Cultural Context

Smash burgers are a beloved American diner staple while Mexican street corn or elote is a classic in Mexican street food. This recipe brings both worlds together for a casual meal with crunchy savory spicy creamy notes all in one.

Frequently Asked Questions About Recipes

→ Is it okay to make the corn topping before I cook?: Go for it—prep the corn topping up to two days before and just keep it chilled in the fridge. Give it a stir before spooning it on.
→ Which cheese should I pick?: Cotija offers a salty crumble, but feta or queso fresco swap in well if that's what you've got handy.
→ How can I get my burgers crunchy?: Push the ground meat good and flat into the tortilla, then get your pan piping hot before you cook it—those edges will really crisp up.
→ Could I use corn tortillas?: Corn ones will totally work if you want their flavor, but flour tortillas bend more easily and give a chewier bite.
→ Will the jalapeno cream be super spicy?: The sauce has just a gentle heat since it's made with pickled jalapenos. If you want it hotter or milder, just play with the amount you use.
→ What's tasty to put on top?: Extra herbs, a splash of hot sauce, more cheese, or a squeeze of lime really pop here. Try some or mix it up your own way.

Corn Smash Tacos

Crunchy tortillas stuffed with sizzling burger patties, sweet-spicy corn, and cool, creamy jalapeno for layers of flavor.

Time Needed to Prep

30 minutes

Cooking Duration

15 minutes

Overall Time

45 minutes

Published By: Ioana

Category of Recipe: Side Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Mexican-American

Number of Portions: 6 How Many It Serves (6 tacos)

Dietary Preferences: ~

Ingredients You'll Need

→ Street Corn Layer

Ingredient 01 Sweet corn ears (5-6), no husk, slice off kernels

Ingredient 02 Olive oil, two tablespoons

Ingredient 03 Mayo, about one-third cup

Ingredient 04 Minced garlic clove

Ingredient 05 Juice and zest from a lime

Ingredient 06 Scallions, sliced up (about one-third cup)

Ingredient 07 Grated cotija cheese, a third cup, with more for topping at the end

Ingredient 08 Chopped cilantro, quarter cup, skip big stems

Ingredient 09 Diced jalapeno

Ingredient 10 Chili powder, start with half teaspoon, add more if you want

Ingredient 11 Tajin seasoning, same amount as chili powder, adjust how you like

Ingredient 12 About a quarter teaspoon salt

Ingredient 13 Salt and pepper if you think it needs more

→ Creamy Jalapeno Kick

Ingredient 14 Three-quarters cup cilantro leaves (ditch thick stems)

Ingredient 15 Half cup of pickled jalapeno slices

Ingredient 16 Two tablespoons brine from the pickled jalapenos

Ingredient 17 Mayo, three-quarters cup

Ingredient 18 Sour cream, three-quarters cup

Ingredient 19 Big spoonful of ranch dry seasoning

Ingredient 20 Half tsp garlic powder

Ingredient 21 Half tsp salt

Ingredient 22 Juice from a fresh lime

Ingredient 23 Buttermilk, quarter cup if you want the sauce thinner

→ Smash Burger Taco Items

Ingredient 24 Flour tortillas (6 rounds, about 15cm)

Ingredient 25 Ground beef, 6 portions, around 100g each

Ingredient 26 Salt and pepper, add to your taste

Ingredient 27 Hot sauce to finish

Ingredient 28 Crumbled cotija or queso fresco for sprinkling

Steps to Follow

Step 01

Warm olive oil in a big pan on medium-high. Toss corn kernels in and move them around often until they get some brown bits and look toasted, about 5-7 minutes. Take the pan off the stove and let it cool down.

Step 02

Grab a big bowl and stir up mayo, lime juice and zest, garlic, Tajin, chili powder, salt, and pepper. Gently mix in the cooled corn, jalapeno, cilantro, scallions, and cotija. Give everything a good toss. Save a bit of cheese and some Tajin and chili powder for topping at the end.

Step 03

Pop cilantro, jalapenos, and the brine into a blender and blitz until tiny. In a separate bowl, mix mayo, sour cream, ranch seasoning, garlic powder, and salt. Stir in the green jalapeno mix and lime juice. Want it thinner? Pour in a splash or two of buttermilk until it looks right.

Step 04

Portion the ground beef into six equal bits (about 100g each). Flatten each one right onto a tortilla, making sure it covers most of the surface. Sprinkle with a little salt and pepper.

Step 05

Crank up a griddle or frying pan on high. Lay the tortilla and beef combos meat-side down onto the hot surface. Press with a spatula or something flat. Let them cook for 2-3 minutes without moving until they’re browned. Flip and cook tortillas for another minute or two till golden and the meat’s cooked.

Step 06

Move the finished smash tacos to plates. Pile on the corn mixture, spoon on some jalapeno sauce, and finish with a hit of hot sauce. Sprinkle extra cotija or queso fresco over the top before digging in.

Extra Tips

You can make the corn topping and jalapeno sauce a couple days in advance. They’ll keep fine in the fridge for about 4 days.

Tools You'll Need

Big frying pan or griddle
Bowls for mixing
Blender or food processor
Flat spatula or smash tool
Sharp kitchen knife

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.

Has egg (from mayo), dairy (sour cream, buttermilk, cotija), wheat (tortillas).

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.

Calories Per Serving: 590
Total Fat: 36 grams
Carbohydrate Amount: 38 grams
Protein Amount: 24 grams