Smashed Street Corn Tacos

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These Smashed Street Corn Tacos put a flavorful twist on taco night with crispy beef, creamy street corn and plenty of bold elote-inspired flavor.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican-Inspired

Keyword: Easy Dinner

Servings: servings

Author: Miranda Galati, MHSc, RD

Equipment

Ingredients

Street Corn Topping

2 cans (12 oz each) corn kernels drained and rinsed
cooking spray
4 green onions sliced thin
1/3 cup crumbled feta cheese
2 tbsp plain Greek yogurt
1 tbsp mayonnaise swap for Greek yogurt if preferred
1/2 lime juiced
1/2 tsp tajin
salt to taste (optional)

Smashed Tacos

8 taco-sized tortillas about 6-inch diameter (I prefer flour but corn works too)
1 1/2 lbs lean ground beef
salt and pepper
cooking spray

To Serve

tajin
cilantro
lime wedge

Instructions

Toast corn: Heat your skillet to medium. Add corn and cook for 8-10 minutes, stirring halfway. When the corn is lightly browned and charred, turn off the heat and transfer to a large mixing bowl. Let this cool while you prepare the tacos.
Prepare tacos: Lay tortillas flat on a large cutting board or sheet tray. Divide the meat evenly amongst the tortillas. Use a gloved hand to press the meat onto one side of each tortilla – the goal is a thin, even layer on each that touches the edges. Season the meat with salt and pepper, and set aside.
Mix corn topping: To the corn, add remaining ingredients for the street corn topping and stir to combine. Taste, and add salt if desired. Set aside.
Cook tacos: Heat your skillet to medium – and make sure it’s properly pre-heated so the meat browns. One at a time, add your taco to the pan meat-side down. Use the backs of a spatula to firmly press the taco into the pan for 10-15 seconds, until you hear sizzling and see the meat start to squish out the sides. Cook for 2-minutes, and flip. Cook for 2 minutes on the second side, or until the tortilla is browned. Remove from the pan, and repeat for all tortillas.
Serve: Add two tortillas to a plate and top with a generous scoop of street corn topping. Sprinkle with extra tajin and cilantro, and serve with a lime wedge. Enjoy immediately!

Notes

1 serving = 2 tacos with ¼ of the street corn topping
Your tortillas can be 5-7 inches.
If you don’t have tajin, substitute for ¼ tsp chili powder and ¼ tsp salt.
Make sure to press the tortilla onto the pan very firmly. This is key for the meat and tortilla sticking together, and helps get good browning on the beef.
As your tacos cook, place them on a paper-towel lined sheet tray to rest until serving. This will help absorb any excess moisture from cooking.

Nutrition