1. Prepare the Street Corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook for 5–7 minutes, stirring occasionally, until lightly charred. Let cool slightly.

2. Mix the Street Corn Topping: In a large bowl, combine mayonnaise, minced garlic, lime juice, lime zest, chili powder, Tajín, salt, and pepper. Add charred corn, scallions, cilantro, jalapeño, and cotija cheese. Mix well and set aside.

3. Make the Creamy Jalapeño Sauce: Blend cilantro, pickled jalapeños, and pickling juice until finely chopped. In a separate bowl, mix mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Stir in the jalapeño mixture and lime juice. Add buttermilk gradually if a thinner consistency is desired.

4. Prepare the Burger Tacos: Divide ground beef into six equal portions (approximately 4 oz each). Press each portion into a thin, even layer directly onto a flour tortilla, spreading almost to the edges. Season with salt and pepper.

5. Cook the Smash Burgers: Heat a large skillet or griddle over medium-high to high heat. Place each tortilla beef-side down and press firmly with a spatula. Cook for 2–3 minutes until browned. Flip and cook another 1–2 minutes, or until the beef reaches 160°F (71°C) internally and the tortilla is lightly toasted.

6. Assemble the Tacos: Transfer the cooked tacos to serving plates. Spoon the street corn mixture generously over each taco, drizzle with creamy jalapeño sauce, and garnish with extra cotija cheese, cilantro, or hot sauce.

7. Serve Immediately: Enjoy your Street Corn Smash Burger Tacos warm while the beef is juicy and the tortillas are crispy.