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Street Corn Smashed Burger Tacos Recipe

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4.3 from 1 review

These Street Corn Smashed Burger Tacos combine the bold flavors of Jamaican jerk-spiced smashed beef patties with creamy Mexican street corn and tangy pickled red onions, all wrapped in warm flour tortillas. Ready in just 30 minutes, this vibrant taco recipe offers a delicious fusion of smoky, spicy, and fresh elements perfect for a quick weeknight dinner or casual gathering.

Ingredients

Burger and Seasonings

  • 1 lb Ground Beef (80/20)
  • 1 tbsp Authentic Jamaican Jerk Marinade (or store-bought like Walkerswood or Grace brand)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt and Pepper (to taste)

Mexican Street Corn

  • 2 cups Corn Kernels (charred, fresh, frozen, or canned; charring recommended)
  • 2 tbsp Mayonnaise
  • 2 tbsp Sour Cream
  • 1/4 cup Cotija Cheese (crumbled, or substitute feta cheese)
  • 2 tbsp Jalapenos (finely diced, adjust to taste)
  • 2 tbsp Fresh Cilantro (finely chopped)
  • 1 tbsp Fresh Lime Juice
  • 1/2 tsp Chili Powder
  • 1/4 tsp Smoked Paprika
  • 1/2 tsp Salt (or to taste)

Jerk Lime Crema

  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1–2 tbsp Fresh Lime Juice (from 2–3 key limes)
  • 1–2 tsp Jerk Seasoning (to taste)
  • 1 clove Garlic (grated)
  • 1/2 tsp Salt (or to taste)

Pickled Red Onions

  • 1/2 large Red Onion (evenly sliced)
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 2 tbsp Granulated White Sugar
  • 2 tsp Salt

Tacos and Garnishes

  • 6 Flour Tortillas (small)
  • 6 Provolone Cheese Slices (or white cheddar slices)
  • Fresh Cilantro (chopped, for garnish)
  • Cotija Cheese (crumbled, for garnish)
  • Lime Wedges (for serving)

Instructions

  1. Pickled Red Onions: In a small pot, combine vinegar, water, sugar, and salt. Heat gently, stirring until sugar and salt completely dissolve. Place sliced red onions into a jar or bowl, then pour the hot vinegar mixture over them, covering the onions fully. Let the onions soak at room temperature for at least 30 minutes to develop tangy flavor.
  2. Prepare Jerk Lime Crema: In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, jerk seasoning, grated garlic, and salt until smooth and creamy. Taste and adjust seasoning as desired. Set aside for serving.
  3. Make Mexican Street Corn: Heat a skillet or griddle over medium-high heat. Add corn kernels and cook, stirring occasionally, until they are lightly charred and fragrant. Remove from heat and let cool slightly. Stir in mayonnaise, cotija cheese, lime juice, chili powder, smoked paprika, chopped cilantro, and a pinch of salt until fully combined and creamy. Set aside.
  4. Season and Portion Beef: In a bowl, combine ground beef with Jamaican jerk marinade, garlic powder, onion powder, salt, and black pepper. Mix gently to incorporate but avoid overworking the meat. Divide the beef mixture into 6 equal portions.
  5. Form Smashed Burger Tacos: Using your hands or a spatula, press each portion of seasoned beef thinly and evenly onto one side of a flour tortilla, spreading the meat all the way to the edges to create a thin smashed patty on the tortilla.
  6. Cook the Smashed Burgers: Heat a griddle or a cast iron skillet over medium-high heat until hot. Place the tortillas meat-side down on the surface. Using a sturdy spatula or burger press, smash firmly to flatten and sear the meat. Cook for 2–3 minutes without disturbing to develop a deep crust.
  7. Add Cheese and Finish Cooking: Flip the tacos carefully. Immediately top the cooked beef side with a slice of provolone or white cheddar cheese. Cover the griddle or skillet if possible, and cook for another 1–2 minutes until the cheese is melted and tortillas are lightly crisped.
  8. Assemble Tacos: Remove cooked tacos from heat. Top each with a generous spoonful of the prepared Mexican street corn, pickled red onions, fresh chopped cilantro, and a drizzle of jerk lime crema. Serve immediately with lime wedges on the side for extra brightness and enjoy!

Notes

  • Charring the corn adds a smoky depth but can be skipped if pressed for time.
  • Use store-bought jerk marinade and seasoning for shortcut convenience without sacrificing flavor.
  • Adjust jalapeno amount in the street corn to control heat level.
  • Allow pickled onions to sit longer for a tangier punch or refrigerate for up to 1 week.
  • Press the beef firmly and evenly on the tortilla so it cooks quickly and forms a nice crust.
  • If unavailable, swap cotija cheese with feta or queso fresco for authenticity.

Find it online: https://bitezly.com/street-corn-smashed-burger-tacos-recipe/