Quick Recipe Version (TL;DR)
Quick Ingredients
- Burgers: 1 1/4 pounds 85/15 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 4 brioche burger buns, 1 tablespoon neutral oil
- Chipotle mayo: 1/3 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream, 1 to 2 tablespoons minced chipotle peppers in adobo, 1 tablespoon lime juice, 1 teaspoon honey, 1 small garlic clove grated, 1/4 teaspoon salt
- Roasted corn salsa: 3 ears fresh corn or 2 1/2 cups corn kernels, 1 tablespoon neutral oil, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 cup finely diced red onion, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/4 cup crumbled cotija cheese
- Cilantro lime slaw: 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1/3 cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey, 1/2 teaspoon kosher salt
- For layering: 1 ripe avocado sliced, 1/2 cup crumbled cotija cheese, 1 fresh jalapeño thinly sliced or 1/3 cup pickled jalapeños, extra cilantro, lime wedges
Do This
- 1. Mix the chipotle mayo ingredients in a small bowl and refrigerate while you cook.
- 2. Toss cabbage, cilantro, lime juice, olive oil, honey, and salt for the slaw; chill for at least 10 minutes.
- 3. Char corn in a 450°F grill or hot skillet for 8 to 10 minutes, then mix with spices, red onion, lime, cilantro, and cotija.
- 4. Shape beef into 4 patties, season, and cook over medium-high heat or on a 450°F grill for 4 to 5 minutes per side, until 160°F inside.
- 5. Toast buns for 1 to 2 minutes until lightly golden.
- 6. Build each burger with chipotle mayo, patty, cotija, roasted corn salsa, avocado, jalapeños, cilantro lime slaw, and the top bun.
Why You’ll Love This Recipe
- Big street-corn flavor: Charred corn, cotija, lime, chili powder, and smoky chipotle mayo bring the taste of elote into every bite.
- Layered textures: Juicy beef, creamy avocado, crunchy slaw, crumbly cheese, and crisp jalapeños make this burger feel restaurant-worthy.
- Easy for home cooks: Each component is simple, and most can be prepped ahead before the burgers hit the grill.
- Perfect for cookouts: The colors are bright, the flavors are bold, and the toppings let everyone customize their burger.
Grocery List
- Produce: Fresh corn, green cabbage, red cabbage, cilantro, limes, red onion, avocado, jalapeño, garlic
- Dairy: Cotija cheese, plain Greek yogurt or sour cream
- Meat: 85/15 ground beef
- Bakery: Brioche burger buns
- Pantry: Mayonnaise, chipotle peppers in adobo, honey, neutral oil, olive oil, kosher salt, black pepper, garlic powder, chili powder, smoked paprika
Full Ingredients
For the Burger Patties
- 1 1/4 pounds 85/15 ground beef, cold
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for the grill grates or skillet
- 4 brioche burger buns, split
For the Chipotle Mayo
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 to 2 tablespoons finely minced chipotle peppers in adobo, depending on heat preference
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt
For the Roasted Corn Salsa
- 3 ears fresh corn, husked, or 2 1/2 cups fresh or thawed frozen corn kernels
- 1 tablespoon neutral oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 cup finely diced red onion
- 1 tablespoon fresh lime juice
- 2 tablespoons finely chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
For the Cilantro Lime Slaw
- 3 cups thinly shredded green cabbage
- 1 cup thinly shredded red cabbage
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For Assembly
- 1 ripe avocado, pitted, peeled, and sliced into 16 thin slices
- 1/2 cup crumbled cotija cheese
- 1 fresh jalapeño, thinly sliced, or 1/3 cup pickled jalapeños
- 1/4 cup fresh cilantro leaves
- 4 lime wedges, for serving
Step-by-Step Instructions
Step 1: Make the chipotle mayo
In a small bowl, stir together the mayonnaise, Greek yogurt or sour cream, minced chipotle peppers in adobo, lime juice, honey, grated garlic, and 1/4 teaspoon kosher salt. Start with 1 tablespoon of chipotle if you prefer medium heat, or use 2 tablespoons for a smokier, spicier mayo. Cover and refrigerate while you prepare the rest of the recipe so the flavors can blend.
Step 2: Toss the cilantro lime slaw
In a medium bowl, combine the green cabbage, red cabbage, chopped cilantro, lime juice, olive oil, honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss well with tongs or clean hands until the cabbage is lightly coated and glossy. Let the slaw sit for at least 10 minutes while you make the corn salsa. This short rest softens the cabbage slightly while keeping it crisp and fresh.
Step 3: Roast or char the corn
For grilling, preheat a gas or charcoal grill to medium-high heat, about 450°F. Brush the corn with 1 tablespoon neutral oil, then grill for 8 to 10 minutes, turning every 2 minutes, until the kernels are browned in spots and lightly blistered. If using a stovetop, heat a large cast-iron skillet over medium-high heat for 3 minutes, add the oiled corn kernels, and cook for 7 to 9 minutes, stirring only occasionally so the corn can char.
If using whole ears of corn, let them cool for 3 to 5 minutes, then cut the kernels from the cobs. You should have about 2 1/2 cups of roasted corn kernels.
Step 4: Mix the roasted corn salsa
Transfer the warm roasted corn to a bowl. Add the chili powder, smoked paprika, 1/4 teaspoon kosher salt, diced red onion, lime juice, chopped cilantro, and 1/4 cup crumbled cotija cheese. Stir gently until everything is evenly combined. Taste and adjust with an extra squeeze of lime or a small pinch of salt if needed. The salsa should taste smoky, tangy, lightly creamy from the cotija, and bright from the lime.
Step 5: Shape and season the burger patties
Divide the cold ground beef into 4 equal portions, about 5 ounces each. Gently shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly and prevents them from puffing up too much. Season both sides with the kosher salt, black pepper, and garlic powder just before cooking.
Step 6: Cook the burgers
Heat your grill to medium-high, about 450°F, or heat a large cast-iron skillet over medium-high heat for 3 to 4 minutes. Lightly oil the grill grates or skillet with 1 tablespoon neutral oil. Cook the patties for 4 to 5 minutes on the first side, then flip and cook for another 4 to 5 minutes, until the centers reach 160°F on an instant-read thermometer. Avoid pressing down on the patties while they cook; that squeezes out the juices.
During the final minute of cooking, sprinkle each patty with about 1 tablespoon of the extra cotija cheese so it warms slightly and clings to the top. Transfer the burgers to a plate and let them rest for 3 minutes.
Step 7: Toast the buns
While the burgers rest, place the split brioche buns cut-side down on the grill or in the skillet. Toast for 1 to 2 minutes, just until golden and lightly crisp at the edges. Toasting helps the buns hold up to the creamy mayo, juicy burger, corn salsa, and slaw.
Step 8: Assemble the Mexican street corn burgers
Spread 1 to 2 tablespoons of chipotle mayo on the bottom half of each toasted bun. Add a hot burger patty, then spoon a generous layer of roasted corn salsa over the top. Add 4 avocado slices, a few jalapeño slices, a handful of cilantro lime slaw, extra cotija cheese, and fresh cilantro leaves. Spread a little more chipotle mayo on the top bun if you like a saucier burger, then close the burgers and serve immediately with lime wedges.
Pro Tips
- Keep the beef cold: Cold ground beef is easier to shape and stays juicier as it cooks. Handle it gently so the patties do not become dense.
- Char the corn well: The browned, blistered spots are what give the salsa its smoky street-corn flavor. Let the corn sit undisturbed in the skillet for short bursts so it can caramelize.
- Use a thermometer: Ground beef should reach 160°F for food safety. An instant-read thermometer gives you a juicy burger without guessing.
- Build with balance: Put chipotle mayo on the bun first, then the patty, then corn salsa. This helps the toppings stick and keeps each bite layered.
- Slice the jalapeños thinly: Thin slices add heat and crunch without overpowering the avocado, cotija, and lime.
Variations
- Chicken street corn burgers: Swap the beef for 1 1/4 pounds ground chicken. Add 1 tablespoon olive oil to the meat mixture and cook to an internal temperature of 165°F.
- Turkey burger version: Use 93% lean ground turkey and add 2 tablespoons finely grated onion to the patties for moisture. Cook to 165°F.
- Vegetarian option: Use 4 large grilled portobello mushrooms or your favorite plant-based burger patties, then layer with the same chipotle mayo, corn salsa, avocado, jalapeños, cotija, and slaw.
Storage & Make-Ahead
For the best texture, store each component separately. The chipotle mayo can be made up to 4 days ahead and kept covered in the refrigerator. The roasted corn salsa can be made 1 day ahead; stir in the cotija right before serving for the freshest texture. The cilantro lime slaw is best within 24 hours, though it will remain safe refrigerated in an airtight container for up to 2 days. Cooked burger patties can be refrigerated for up to 3 days and reheated in a covered skillet over medium-low heat for 4 to 6 minutes, or until warmed through to 165°F. Slice the avocado just before serving so it stays green and fresh.
Nutrition (per serving)
Calories: 945 kcal | Carbs: 56g | Protein: 38g | Fat: 62g | Saturated Fat: 18g | Fiber: 8g | Sugar: 13g | Sodium: 1190mg | Cholesterol: 115mg
