Description
Discover how to make delicious Street Corn Burgers at home with our easy recipe. Learn the secrets to juicy patties and a flavorful corn topping that will impress!
Ingredients
- 2 cup (480 ml) s froz en corn
- 2 tablespoon (30 ml) s butter
- 1/2 cup (120 ml) mayo
- 2 cloves garlic
- 4 limes
- 1/2 cup (120 ml) cotija cheese
- 1/2 cup (120 ml) chopped cilantro
- 2 scallions chopped
- 1 fresno chili pepper chopped
- 1 teaspoon (5 ml) Mexican chili powder
- 1/2 teaspoon (3 ml) chipotle powder
- Salt and pepper
- 1 pound (454 g) ground beef 80/20 is best
- 4 jalapenos sliced thin
- 8 slices cheddar cheese
- 4 buns
Instructions
- Place the frozen corn in a hot skillet with the butter. Sauté over high heat for about 5 minutes until thawed and slightly browned.
- Transfer the corn to a mixing bowl and incorporate the mayo, minced garlic, and the juice from one lime. Season with salt and mix thoroughly. Chill in the refrigerator for one hour to cool.
- Mix in the remaining components, including the juice from the other limes. Taste and adjust the seasoning according to preference. Keep refrigerated until needed.
- Form the ground beef into 8 evenly-sized balls. Generously season with salt. Heat a cast iron skillet or griddle on high heat.
- Depending on your space and number of burgers being cooked, place some jalapeno slices in the pan. Sprinkle with a bit of salt and create a small stack for each burger.
- Position a meatball on each jalapeno stack and press it down as thin as possible over the peppers. Cook for 2 minutes, then turn over. Place a slice of cheese on top, then pair the patties in sets of two.
- Gently toast the buns, apply a layer of mayo on the bottom half. Add a burger stack on top, followed by a generous amount of the corn mixture. Finish with the top bun and serve.
Notes
- Spread the corn in a single layer for even browning and better flavornFinely mince garlic for a smoother taste when mixed with mayo and limenLightly wet hands before shaping beef into balls to prevent sticking
