1) Make the Street Corn Topping

1. Heat olive oil in a large skillet over medium-high heat.

2. Add corn and cook, stirring often, until it starts to char, about 5–7 minutes. Remove from heat and let cool.

3. In a large bowl, mix mayonnaise, lime juice, lime zest, garlic, Tajín, chili powder, and salt (plus pepper if desired).

4. Add corn, cilantro, scallions, jalapeño, and cotija. Mix until well combined.

2) Make the Creamy Jalapeño Sauce

1. In a food processor (or blender), purée cilantro with pickled jalapeños and 2 tbsp of the jalapeño juice until very minced (scrape down sides as needed).

2. In a bowl, mix mayonnaise and sour cream with ranch seasoning, garlic powder, and salt.

3. Stir in the cilantro-jalapeño mixture. Add lime juice.

4. If you want it thinner, add buttermilk a splash at a time until desired consistency.

3) Cook the Smash Burger Tacos

1. Divide beef into 6 portions (about 3.5 oz each).

2. Press each portion into a thin, even layer onto a tortilla, slightly overlapping edges. Season with salt and pepper.

3. Heat a griddle or large skillet over high heat. Cook tortillas beef-side down. Press firmly with a spatula or burger press and cook undisturbed 2–3 minutes.

4. Scrape underneath, flip, and cook 1–2 minutes more.

4) Assemble

1. Top each taco with a scoop of street corn topping and a drizzle of creamy jalapeño sauce.

2. Add hot sauce and extra cotija/queso fresco if desired.