Corn Smash Tacos (Printable Recipe)

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

# Ingredients You'll Need:

→ Street Corn Layer

01 - Sweet corn ears (5-6), no husk, slice off kernels
02 - Olive oil, two tablespoons
03 - Mayo, about one-third cup
04 - Minced garlic clove
05 - Juice and zest from a lime
06 - Scallions, sliced up (about one-third cup)
07 - Grated cotija cheese, a third cup, with more for topping at the end
08 - Chopped cilantro, quarter cup, skip big stems
09 - Diced jalapeno
10 - Chili powder, start with half teaspoon, add more if you want
11 - Tajin seasoning, same amount as chili powder, adjust how you like
12 - About a quarter teaspoon salt
13 - Salt and pepper if you think it needs more

→ Creamy Jalapeno Kick

14 - Three-quarters cup cilantro leaves (ditch thick stems)
15 - Half cup of pickled jalapeno slices
16 - Two tablespoons brine from the pickled jalapenos
17 - Mayo, three-quarters cup
18 - Sour cream, three-quarters cup
19 - Big spoonful of ranch dry seasoning
20 - Half tsp garlic powder
21 - Half tsp salt
22 - Juice from a fresh lime
23 - Buttermilk, quarter cup if you want the sauce thinner

→ Smash Burger Taco Items

24 - Flour tortillas (6 rounds, about 15cm)
25 - Ground beef, 6 portions, around 100g each
26 - Salt and pepper, add to your taste
27 - Hot sauce to finish
28 - Crumbled cotija or queso fresco for sprinkling

# Steps to Follow:

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.
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.
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.
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.
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.
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:

01 - 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.

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