Move over Big Mac smash taco, these Street Corn Smash Tacos are the new mayor in town! Bold flavors of Mexican street corn are combined with the undisputed champion of handheld foods—tacos. It’s a match made in foodie heaven.
I love smashing things so much, I’m practically the Hulk of the kitchen. Whether it’s my Hodgepodge Sweet Corn Smash Burger or Smashed Red Potatoes, my motto is simple: if it can be smashed, it’s getting SMASHED. But seriously, these street corn smash tacos have really got it goin’ on. I mean, what else could you expect when you mix juicy beef with a street corn salad that’s basically a party on a plate?
Aaaand you guessed it: they are simple to make, too! Just season your beef, char your corn, toss your salad, assemble your tacos, and sear those babies to perfection. You can thank me later.
- 85% ground beef: We used ground beef, but any type of ground meat can be used.
- Red onion: This is for the meat and the salad for a nice, punchy flavor.
- Spice mix: Ground cumin, chili powder, garlic powder, and sea salt. This will give your meat a delicious and flavorful kick.
- Sweet corn kernels: You can use fresh or canned corn, depending on what is available.
- Fresh cilantro: Cilantro adds a fresh and herbaceous element to the tacos.
- Feta cheese: I’m seriously addicted to this stuff… it makes these tacos so tasty!
- Fresh lime juice: Drizzle some lime juice over the tacos before serving to add a tangy and refreshing taste.
- 2% Greek yogurt: For a healthier alternative to sour cream, use Greek yogurt as a base for your salad.
- Mayonnaise: We still add a little mayo in there because it adds a great creaminess to the dressing.
- Red wine vinegar: Some sweet acidity balances everything out so nicely.
- Flour street taco tortilla shells: These small, round tortillas are the perfect vessel for holding all of your taco ingredients.
- Pickled jalapeños (optional): For those who love a little extra heat and tanginess, add some pickled jalapeños to your tacos.
try it!
2-Ingredient Protein Tortillas
Use these 2-ingredient homemade protein tortillas for your smash tacos — they’re so gummy and delicious!
We highly recommend using flour street corn taco shells. These are our favorite! Corn tortillas can be used as well as larger tortillas. You do you!
Don’t forget your cast iron!
To achieve that perfect char on your street corn smash tacos, we highly recommend using a cast-iron skillet. The high heat and even distribution of the pan will give your tacos that delicious crispy edge. If you don’t have a cast iron skillet, you can also use a regular frying pan or grill.
How to Make Street Corn Smash Tacos
- Prepare Beef. Start by adding all the meat ingredients to a bowl and gently mixing to combine. Scoop 2 tablespoons of the meat mixture with a tablespoon and form into balls. Repeat until all the meat is used. Set aside.
- Char Corn. Heat the avocado oil in a large skillet over medium/high heat. When the oil is hot, add the corn kernels and season with ½ teaspoon of salt. Saute the corn for 5-8 minutes. Remove from heat and transfer the corn to a bowl.
- Mix Salad. Add the remaining salad ingredients, mixing to combine. Set aside.
- Prepare Street Tacos. Set a tortilla on a clean, flat surface. Place a meatball on the tortilla and press it down with your hands. Spread the tortilla thin until the meat reaches the edges, then set aside. Repeat until you have used all of the meatballs.
- Sear. Heat a large cast-iron skillet over medium/high heat. Place 1-2 tacos, meat side down, onto the pan. Allow the meat to cook for 2 minutes. Flip the taco and cook for an additional 30 seconds to brown the tortillas. Remove from the pan. Repeat until all of the tacos are cooked.
- Assemble & Serve. Top each taco with a scoop of the street corn mixture and a squeeze of fresh lime. Serve and enjoy!
Here’s a Tip!
When charring the corn, resist the urge to fuss with it. Let it sit and do its thing—those golden, caramelized char marks are worth the wait!
If you have any leftover tacos, store them in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet lined with foil and bake at 350°F until heated through, about 10 minutes.
Perfect Sidekicks for Your Street Corn Tacos
If we’re diving into Mexican flavors, let’s not just dip a toe—let’s cannonball in! These street corn smash tacos would taste amazing next to our Mexican Black Bean Hummus and Cilantro Lime Rice.
Feeling parched? Cool off with a Frozen Mango Margarita—because hydration is way more fun with tequila!
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Add all of the ingredients for the meat in a bowl. Gently mix the ingredients to combine. Use a tablespoon to scoop 2 tablespoons of the meat mixture and form a ball. Repeat until all of the meat has been made into balls. Set aside.
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Heat the avocado oil in a large skillet over medium/high heat. When the oil is hot, add the corn kernels and season with ½ teaspoon of salt. Saute the corn for 5-8 minutes. Try not to move the corn around too much, the goal is to allow the corn to carmelize and become brown. Remove from the heat and transfer the corn to a large bowl.
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Add the remaining salt, cilantro, onion, feta, lime juice, yogurt, mayo, and red wine vinegar to a bowl and mix to combine. Set aside.
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Prepare the street tacos by setting a tortilla on a clean, flat surface. Place a meatball on top of the tortilla and use your hands to press the meat into the tortilla. Spread the tortilla as thin as possible until the meat reaches the edge of the tortilla. Set aside. Repeat until you have used all of the meatballs.
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Heat a large cast iron skillet over medium/high heat. Place 1-2 tacos meat side down onto the pan. Allow the meat to cook for 2 minutes. Oil will form from the meat. Flip the taco and cook for an additional 30 seconds to brown the tortillas. Remove from the pan. Repeat until all of the tacos are cooked.
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Top each taco with a scoop of the street corn mixture and a squeeze of fresh lime.
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Enjoy immediately.
- We highly recommend using flour street corn taco shells. These are our favorite. Corn tortillas can be used as well as larger tortillas.
- We used ground beef, but any type of ground meat can be used.
Calories: 346 kcal, Carbohydrates: 27 g, Protein: 19 g, Fat: 19 g, Fiber: 2 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
