1-Gather and measure all ingredients, including 1.5 lbs ground hamburger beef (80/20 ratio), 6 flour tortillas, and the sauce components, to set up for success.

2-Prepare the street corn topping by cooking the corn in 2 tablespoons olive oil over medium-high heat until charred, about 5-7 minutes, then let it cool.

3-In a bowl, mix 1/3 cup mayonnaise, juice and zest from 1 lime, 1 minced garlic clove, 1/2 to 1 teaspoon Tajin seasoning, 1/2 to 1 teaspoon chili powder, and 1/4 teaspoon salt. Add the cooked corn, 1/4 cup minced cilantro, 1/3 cup sliced scallions, 1 diced jalapeno, and 1/3 cup grated cojita cheese, then combine well.

4-For the creamy jalapeno sauce, puree 3/4 cup cilantro leaves, 1/2 cup pickled jalapenos, and 2 tablespoons juice from pickled jalapenos. In another bowl, mix 3/4 cup mayonnaise, 3/4 cup sour cream, 1 heaping tablespoon dry ranch seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt, then stir in the puree and 1 tablespoon fresh lime juice; thin with 1/4 cup buttermilk if desired.

5-Divide 1.5 lbs ground hamburger beef (80/20 ratio) into 3.5-ounce portions, press each inside a 6-inch flour tortilla, season with salt and pepper, and cook on a hot griddle for 2-3 minutes per side.

6-Assemble by adding a scoop of street corn topping, creamy jalapeno sauce, and extra cheese to the cooked patties, then serve warm.