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Two Mexican-style tostadas topped with creamy corn, black beans, and crumbled cheese are served on a white plate. Lime halves and a red-checkered cloth are in the background. Crumbled cheese is scattered on the table.

Mexican Street Corn Smashed Taco Recipe

Crispy tortillas meet juicy beef and creamy street corn in this epic Mexican street corn smash taco recipe — an easy weeknight meal that’ll make your taste buds dance!
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Prep Time: 45 minutes
Cook Time: 7 minutes
Author: Heather Painchaud
Servings: 8 servings
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Ingredients

  • 8 tortillas flour or corn
  • 2 lbs lean ground beef
  • 1 packet taco seasoning
  • 8 slices American cheese Kraft singles
  • 2 cans roasted corn drained and as dry as possible
  • ½ red onion diced
  • ¼ cup cilantro finely chopped
  • 1 cup mayonnaise
  • ½ cup Mexican sour cream
  • 1 Tbsp garlic minced
  • 2 tsp Tajin
  • 2 tsp lime juice
  • Salt and Pepper to taste
  • Cotija cheese for topping
  • Avocado ranch for topping (optional)

Instructions

  • In a medium bowl, combine roasted corn, red onion, cilantro, mayo, sour cream, minced garlic, Tajin, lime juice, salt, and pepper. Mix well and set aside. This is your street corn salad topping.
  • Spread a thin, even layer of ground beef on the top of each tortilla, making sure to go right up to the edges of the tortilla.
  • Season with taco seasoning. Repeat with the remaining 7 tortillas.
  • Heat your large skillet over medium-high heat. Place tortillas meat side down and cook until browned and crisp. Flip and toast the other side for 1–2 minutes.
  • Add a slice of cheese on top to melt while the tortilla crisps. Repeat with remaining tortillas.
  • Top each taco with your prepared street corn salad.
  • Finish them off with cotija cheese, avocado ranch, and additional cilantro if desired.
  • Serve immediately and enjoy! Street corn, meet tacos!

Notes

  • Make sure your canned corn is as dry as possible before mixing to avoid soggy smash tacos.
  • For extra crunch, press down lightly with a spatula as your tacos cook.
  • Add jalapeños or a sprinkle of chili powder for some heat.
  • You can swap ground beef for ground chicken or turkey for a lighter version.
  • Store leftovers in an airtight container in the fridge for up to 3 days — if they last that long.
  • Reheat on a hot pan over medium heat or in the air fryer to keep the tortilla crispy.

Nutrition

Serving: 1serving | Calories: 549kcal | Carbohydrates: 18g | Protein: 31g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 830mg | Potassium: 500mg | Fiber: 1g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 4mg