If we were neighbors, I’d probably text you one random Tuesday and say, I’m making Street Corn Smash Burger Tacos, swing by if you’re hungry. I stumbled into this mash up after a cookout where I had extra corn and a pack of tortillas staring me down. So I pressed the burger right onto the tortilla, tossed on a bright, zippy street corn mix, and the table went quiet in that way that means people are very busy chewing. My sister said it tastes like a backyard party decided to fit in one hand. I mean, fair.
Quick detour because my brain does this sometimes. I once tried to make these on an ancient pan at a rental and it squeaked like a tiny violin. Still ate them. Still happy. Anyway.
Why you’ll probably love this
I make this when I want burger energy without committing to buns and a pile of plates. My family goes a bit bonkers for it because there’s crispy beef, melty cheese, and that creamy lime corn situation that tastes like a vacation. Also, it cooks fast, which is clutch when everyone is hangry and I’m side eyeing the clock. The only thing that used to trip me up was getting the tortilla to toast without burning the meat, but actually, I find it works better if you smash thinner than you think and keep the heat steady. Mildly annoying the first time, then you’re golden.
What you’ll need, with my real life swaps
- 500 g ground beef, 80 20 if you can swing it. I sometimes use ground turkey when I’m in a hurry, just add a splash of oil.
- 8 small flour or corn tortillas, taco size. My grandmother always insisted on Brand X, but honestly any fresh tortillas work fine.
- 2 cups corn kernels, charred if possible. Leftover grilled corn works, or use frozen right form the bag.
- 1 cup mayo, or half mayo half Greek yogurt if you want it lighter.
- 60 g cotija or feta, crumbled. Parmesan in a pinch, I wont tell.
- 1 large lime, zest and juice.
- 1 to 2 jalapeños, minced, seeds out if you prefer.
- A handful of chopped cilantro.
- 2 spring onions, thinly sliced.
- 1 teaspoon chili powder or Tajin. If you have smoked paprika, a pinch is lovely.
- 120 g shredded melty cheese for the burgers, cheddar or Monterey Jack.
- Salt and pepper, to taste.
- Neutral oil for the pan.
For a quick refresher on the street corn vibe I adore, this elote guide on Serious Eats explains the spirit of it really well.
The game plan, then dinner
- Make the corn mix. In a bowl, stir together mayo, lime zest, and half the lime juice. Fold in the corn, cotija, jalapeño, most of the cilantro, and spring onion. Season with chili powder, salt, and pepper. Taste. This is where I usually sneak a taste, maybe two. If it feels heavy, add a splash more lime.
- Preheat the pan. Medium high heat, film of oil. Cast iron is ideal for the crispy bits, but any heavy pan works.
- Form 8 loose meat balls, about 60 g each. Don’t pack them tight, they smash easier when sorta fluffy.
- Smash time. Place 1 ball in the hot pan, immediately press a tortilla onto it and use a spatula to firmly smash the meat so it spreads thin under the tortilla. It will look a bit weird now, dont worry, it always does before it looks great.
- Season and sear. Sprinkle salt and pepper on the exposed meat edge. Cook meat side down for 2 to 3 minutes until deep brown at the edges.
- Flip. Carefully flip so the tortilla faces the pan. Top the meat with a small handful of shredded cheese. Let the tortilla toast for about 45 to 60 seconds. If it’s browning too fast, lower the heat a touch.
- Top and serve. Move the taco to a plate, spoon on a generous scoop of street corn mix, a squeeze of lime, extra cilantro. Repeat with the rest. Keep them warm under a towel if you can resist eating as you go.
If your pan feels fussy or sticky, a quick read on seasoning cast iron helps a ton, and it’s oddly satisfying.
Notes that came from a few messy tries
- Thinner smash means faster cook time, and less steam sogging your tortilla.
- If your corn is canned, drain very well and dry it on a towel before mixing. Water is the enemy of good char.
- Lime first, salt second in the corn mix. The salt makes the corn release a bit of liquid, so balance with zest or another squeeze.
- Cheese wants contact with heat. Sprinkle it as soon as you flip so it melts while the tortilla toasts.
Variations I’ve actually tried
- Chipotle crema instead of mayo. Blend mayo with a spoon of chipotle in adobo and a dash of honey. Big flavor, low effort.
- Street corn chicken tacos. Swap beef for 250 g ground chicken, add a little oil and cook just until opaque. Lighter but still very yum.
- Mushroom smash. Finely chop 250 g mushrooms, sauté hard to drive off moisture, then mix into the beef before smashing. Juicy and a bit earthy.
- Didn’t love this one. I tried using only yogurt in the corn mix. It tasted fine but went runny and lost its shine.
Gear I used, plus cheats
A flat cast iron skillet or griddle is, in my opinion, essential for the best crust. On second thought, if you only have a decent nonstick, you can still do it, just keep the heat a notch lower and don’t press quite as hard. No heavy spatula for smashing. A small pot wrapped in foil works in a pinch. If you’re tortilla poor, warm them gently. I like this quick guide on how to warm tortillas.
How to store and reheat without sadness
- Store the street corn mix separate in the fridge, up to 3 days. I think it tastes better the next day.
- Cooked smash tacos keep okay in a sealed container for 24 hours. Reheat in a skillet tortilla side down until warm, then flip a few seconds to wake up the crust. Though honestly, in my house it never lasts more than a day.
- Freeze the raw meat balls if you like, then smash from frozen over the tortilla. Let the meat thaw a minute in the pan before flipping.
How we serve it at my place
I set out lime wedges, extra cotija, hot sauce, and little bowls of pickled red onion. We usually do a crunchy salad on the side or corn chips for scooping fallen bits. Sometimes, if I’m feeling cheeky, I add a fried egg on one taco and call it dinner breakfast, which makes zero sense and yet here we are.
Pro tips I learned the hard way
- I once tried rushing the preheat. Regretted it because the meat stuck and the tortilla browned before the beef did. Give the pan 5 calm minutes.
- Another time I overpacked the beef balls and they wouldn’t spread. Keep them loose like a snowball that’s about to fall apart.
- Salt the meat right in the pan, not ahead. Salting early tightened it up and the texture went a bit rubbery.
FAQ, because y’all ask the best stuff
Can I make these with corn tortillas
Yes, totally. They toast a little faster, so drop the heat a smidge. If they crack, warm them first and keep them covered in a towel.
What fat percentage for the beef
80 20 gives the best crust and juiciness. You can do 90 10, but add a teaspoon of oil to the pan and watch the cook time.
Is there a dairy free option
Use a good vegan mayo in the corn mix and a dairy free cheese or skip the melt. The street corn topping carries a lot of flavor on its own.
How do I char corn if I do not have a grill
Dry skillet, high heat, no oil. Toss the kernels and let them sit until you see dark spots. Or broil on a sheet tray for a couple minutes, keeping an eye so it doesn’t overdo it.
Can I scale this for a crowd
Absolutely. Work in batches and keep finished tacos on a wire rack over a sheet pan in a low oven. Or, make all the smashed patties first, rewarm tortilla side down, then top with street corn just before serving.
Why are my tacos soggy
Usually too much moisture in the corn mix or the pan was not hot enough. Pat the corn dry, and let the burgers really sear before flipping. Also, assemble right before eating.
If you make these Street Corn Smash Burger Tacos, send me a pic. Not mandatory, obviously, but it makes my day.