What the heck is this?
So you know how sometimes two amazing things come together and create something even more incredible? Like when peanut butter met chocolate, or when someone decided to put bacon on everything? Well, meet the latest mashup that’s about to blow your mind: Street Corn Smash Burger Tacos. We’re talking about perfectly seasoned smash burger patties nestled in warm corn tortillas and topped with all the glory of Mexican street corn – charred corn kernels, creamy cilantro-lime sauce, and enough flavor to make you question why you ever ate regular tacos. It’s street food meets backyard BBQ meets “holy crap, this is genius.” Fair warning: once you make these, regular tacos are going to feel like they’re missing something important.
Why You’ll Love This Recipe
- Two favorites in one bite – burger satisfaction meets taco convenience
- Perfect for parties – way more fun than regular burgers or tacos
- Smash technique creates those crispy, caramelized edges we all crave
- Street corn vibes without the mess of eating it off the cob
- Customizable heat level – make it as spicy or mild as you want
- Impressive but doable – looks fancy, cooks fast
The Good Stuff You’ll Need
For the Smash Burger Patties:
- 1 lb ground beef (80/20 blend – don’t go lean here)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned – whatever works)
- 2 tbsp butter
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cloves garlic, minced
- 1/4 cup cotija cheese, crumbled (or queso fresco)
- 2 tbsp fresh lime juice
For the Creamy Cilantro-Lime Sauce:
- 1/2 cup Mexican crema (or sour cream)
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
For Assembly:
- 8 small corn tortillas (street taco size)
- 1/4 red onion, finely diced
- Extra cilantro for garnish
- Lime wedges
- Hot sauce (because why not?)
Let’s Do This
Step 1: Prep Your Sauce Game
Mix all the sauce ingredients in a bowl and let it hang out in the fridge. The flavors get better as they meld together.
This can be made up to 2 days ahead – actually tastes better after sitting overnight.
Step 2: Get That Corn Situation Right
Heat butter in a large skillet over medium-high heat.
Add corn kernels and let them char a bit – don’t stir too much, we want those golden-brown spots.
Add garlic, chili powder, and cumin. Cook for another 2 minutes until fragrant.
Stir in lime juice and cotija cheese. Set aside and keep warm.
Step 3: Smash Burger Magic
Divide beef into 8 loose balls (about 2 oz each). Season with all the spices.
Heat a cast iron skillet or griddle over medium-high heat. Add oil.
Place beef balls on hot surface and immediately smash flat with a spatula – like, really smash them. You want them thin and crispy.
Cook 2-3 minutes until edges are crispy, flip, cook another 1-2 minutes.
Step 4: Tortilla Time
Warm tortillas on the griddle or in a dry pan until slightly charred and pliable.
Keep them warm wrapped in a clean kitchen towel.
Step 5: Assembly Line
Place one smash patty on each tortilla.
Top with a generous spoonful of the street corn mixture.
Drizzle with that gorgeous cilantro-lime sauce.
Sprinkle with diced red onion and extra cilantro.
Serve immediately with lime wedges.
Serving Suggestions
Perfect for Taco Tuesday (or any day ending in ‘y’).
Great for outdoor parties – set up a taco bar and let people build their own.
Serve with Mexican street corn salad and ice-cold beer or margaritas.
Don’t forget the napkins – these are messy in the best possible way.
Switch It Up
Chicken Version: Use ground chicken or turkey, but add extra seasoning since they’re milder than beef.
Veggie Style: Black bean or mushroom patties work great with the street corn topping.
Cheese Dreams: Add a slice of pepper jack or queso fresco to the patty while it’s hot.
Spicy Kick: Mix some chipotle peppers in adobo into the sauce for smoky heat.
Avocado Addition: Because avocado makes everything better – slice it thin and layer it on.
Pineapple Paradise: Grilled pineapple chunks add a sweet tropical twist.
Pro Tips for Smash Success
Don’t Overwork the Meat: Just season and form loose balls – overworking makes tough burgers.
Hot Surface is Key: Your pan should be smoking hot for proper smashing and searing.
Press and Release: Smash once and leave it alone – don’t keep pressing.
Thin is In: These should be thin patties with crispy edges, not thick burgers.
Double Up: Make extra corn mixture – it’s great on everything from eggs to grilled chicken.
Questions People Actually Ask
Q: Can I make the patties ahead of time? A: You can form them and season up to 4 hours ahead, but cook them fresh for the best texture.
Q: What if I can’t find cotija cheese? A: Queso fresco, feta, or even parmesan work great. You want something salty and crumbly.
Q: Can I use flour tortillas? A: You can, but corn tortillas are traditional and hold up better to the toppings. Plus, they taste more authentic.
Q: How do I keep the corn from flying everywhere? A: Use a splatter screen when cooking the corn, or just embrace the mess – it’s worth it.
Q: Can I grill these instead of using a pan? A: The smash technique works best on a flat surface, but you can grill regular small patties if you prefer.
Q: What’s the best way to reheat leftovers? A: Honestly, these are best fresh. But you can reheat the patties in a pan and re-warm the corn mixture separately.
Print
Street Corn Smash Burger Tacos: When Two Food Obsessions Have a Beautiful Baby
- Total Time: 35 minutes
- Yield: 4 (2 tacos each) 1x
Description
So you know how sometimes two amazing things come together and create something even more incredible? Like when peanut butter met chocolate, or when someone decided to put bacon on everything? Well, meet the latest mashup that’s about to blow your mind: Street Corn Smash Burger Tacos. We’re talking about perfectly seasoned smash burger patties nestled in warm corn tortillas and topped with all the glory of Mexican street corn – charred corn kernels, creamy cilantro-lime sauce, and enough flavor to make you question why you ever ate regular tacos. It’s street food meets backyard BBQ meets “holy crap, this is genius.” Fair warning: once you make these, regular tacos are going to feel like they’re missing something important.
Ingredients
For the Smash Burger Patties:
- 1 lb ground beef (80/20 blend – don’t go lean here)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned – whatever works)
- 2 tbsp butter
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cloves garlic, minced
- 1/4 cup cotija cheese, crumbled (or queso fresco)
- 2 tbsp fresh lime juice
For the Creamy Cilantro-Lime Sauce:
- 1/2 cup Mexican crema (or sour cream)
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
For Assembly:
- 8 small corn tortillas (street taco size)
- 1/4 red onion, finely diced
- Extra cilantro for garnish
- Lime wedges
- Hot sauce (because why not?)
Instructions
Mix all the sauce ingredients in a bowl and let it hang out in the fridge. The flavors get better as they meld together.
This can be made up to 2 days ahead – actually tastes better after sitting overnight.
Heat butter in a large skillet over medium-high heat.
Add corn kernels and let them char a bit – don’t stir too much, we want those golden-brown spots.
Add garlic, chili powder, and cumin. Cook for another 2 minutes until fragrant.
Stir in lime juice and cotija cheese. Set aside and keep warm.
Divide beef into 8 loose balls (about 2 oz each). Season with all the spices.
Heat a cast iron skillet or griddle over medium-high heat. Add oil.
Place beef balls on hot surface and immediately smash flat with a spatula – like, really smash them. You want them thin and crispy.
Cook 2-3 minutes until edges are crispy, flip, cook another 1-2 minutes.
Warm tortillas on the griddle or in a dry pan until slightly charred and pliable.
Keep them warm wrapped in a clean kitchen towel.
Place one smash patty on each tortilla.
Top with a generous spoonful of the street corn mixture.
Drizzle with that gorgeous cilantro-lime sauce.
Sprinkle with diced red onion and extra cilantro.
Serve immediately with lime wedges.
Notes
Perfect for Taco Tuesday (or any day ending in ‘y’).
Great for outdoor parties – set up a taco bar and let people build their own.
Serve with Mexican street corn salad and ice-cold beer or margaritas.
Don’t forget the napkins – these are messy in the best possible way.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~32g
- Carbohydrates: ~28g
- Protein: ~28g