Mexican street corn salad, esquites or elote en vaso, is the topping for these little burgers and, in my opinion, is what makes them so delicious. I even make the salad by itself sometimes!
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 12 sliders (6 servings) |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 12 sliders (6 servings) |
Ingredients
- 1 1/2 pounds ground chuck (80/20)
- 2 tablespoons Miss Brown’s House Seasoning, recipe follows
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and minced
- 1 tablespoon olive oil
- 2 cups corn kernels, fresh (from 3 ears fresh corn) or frozen (thawed)
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled Cotija
- 2 green onions, chopped
- Butter lettuce leaves
- One 12-count package butter-flavored slider rolls, split
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
Instructions
- For the burgers: Stir together the ground chuck, Miss Brown’s House Seasoning, lime juice, orange juice, chili powder, cumin, garlic and jalapeño in a medium bowl. Shape the mixture into 12 patties.
- Heat a griddle or grill pan over medium-high heat. Add the burger patties and cook until well-browned and cooked through, 2 to 3 minutes per side. Remove from the pan and keep warm.
- For the corn salad: Heat the oil in a cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until tender and lightly browned, about 4 minutes. Stir in the garlic and remove from the heat.
- Combine the mayonnaise, lime zest, lime juice and chili powder in a small bowl. Stir the mayonnaise mixture into the corn along with the cilantro, cheese and green onions.
- Divide the burger patties and lettuce between the bottom buns. Top with the corn salad and bun tops.
- Stir together the garlic powder, onion powder, paprika, pepper and salt in a small bowl. Store in an airtight container at room temperature for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 89 mg |
| Sodium | 528 mg |
| Serving Size | 1 of 6 servings |
| Calories | 449 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 89 mg |
| Sodium | 528 mg |