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Smashburger Street Corn Tacos
Layers of crispy beef, melted cheese, street corn salsa, cotija cheese, cilantro, and jalapeño lime ranch. If you’re not drooling yet, wait until you try them.
YIELDS
4
Ingredients
Street Corn Salsa
- 3 ears corn on the cob, shucked or 2 cups corn kernels, fresh or frozen
- 1/2 jalapeño, seeded and diced
- 1/3 cup red onion, finely diced
- 1 garlic clove, minced
- 1/2 teaspoon Tajin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons chopped cilantro
- 1/4 cup crumbled cotija cheese or feta cheese
Jalapeño Lime Ranch
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup buttermilk or milk
- 1 tablespoon lime juice
- 1/2 cup pickled jalapeños
- 1 tablespoon pickled jalapeño juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon dry ranch seasoning
- 1/2 cup cilantro, stems removed
Burgers
- 1 lb. ground beef
- 2 teaspoon taco seasoning
- 4 (6-inch) flour tortillas
- 1 cup Mexican cheese blend
- Crumbled cotija or Feta cheese, for garnish
- Chopped cilantro, for garnish
Directions
Street Corn Salsa
- Preheat your grill to 450ºF.
- Rub oil on all sides of the shucked corn and place them on the grill. Grill for 10 to 12 minutes, rotating every three to four minutes, until bright in colour and lightly charred. Remove the corn from the grill and transfer to a plate. Let the corn cool for 10 minutes before cutting the kernels off the cob.
- Combine the corn kernels, jalapeño, red onion, garlic, Tajin, chilli powder, salt, pepper, lime juice, cilantro, and cotija cheese in a large bowl. Cover and refrigerate until ready to use.
Jalapeño Lime Ranch
- In a food processor or blender, add the mayonnaise, sour cream, buttermilk, lime juice, jalapeños, pickled jalapeño juice, onion powder, garlic powder, salt, pepper, ranch seasoning, and cilantro. Blend until creamy and smooth.
Burgers
- Preheat an oiled outdoor griddle or skillet over medium-high heat.
- Season the ground beef with taco seasoning and divide it into four equal portions. Place each piece on one side of the tortilla and press down with your hands until the tortilla is completely covered and even.
- Place the tortilla's meat side on the grill and cook for three to four minutes until cooked and the tortilla starts to crisp up. Flip the tortillas and add the cheese on top. Cook for three to four more minutes until the cheese melts.
- Assemble the Smashburger Street corn tacos by topping them with street corn salsa, crumbled cotija cheese, cilantro, and jalapeño lime ranch. Enjoy!
