Mexican Street Corn Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

I love the flavors of elote, or Mexican Street Corn, and used those same flavors in my burger. Elote is grilled corn with mayonnaise, cotija cheese, chili powder, and lime, and it’s absolutely delicious. To make it even more delicious, I added bacon. You’re welcome. This

burger starts with a toasted, buttery Hawaiian bun dusted with chili powder and topped with a fresh green-avocado salad and a flavorful beef-chorizo patty. There are two layers of the Mexican Street Corn mixture on the burger because it’s that good.

Serves: 6 Regular-Sized Burgers



  • 1 ½ pounds ground chuck
  • 5 ounces Mexican chorizo, ground
  • ¼ cup white onion, minced
  • 2 tablespoons fresh jalapeño, minced
  • 2 tablespoons garlic, minced
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper, cracked
  • 6 Hawaiian hamburger buns
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons chili powder, ground
  • corn cob holders (to hold together)
  • 2 to 3 tablespoons vegetable oil, for brushing grill rack
  • 3 cups baby greens
  • 1 avocado, peeled, pitted, coarsely chopped
  • ¼ cup salsa verde

Mexican Street Corn:

  • 4 Strips thick-cut applewood smoked bacon
  • 1 Cup sweet corn, cut off the cob
  • ½ Cup mayonnaise
  • 1/3 Cup cotija cheese, crumbled
  • 2 Tablespoons fresh cilantro, coarsely chopped
  • ½ Teaspoon lime zest
  • 1 Tablespoon lime juice



  1. Preheat a gas grill to medium-high
  2. To make the patties, in a large bowl, combine beef, chorizo, onion, jalapeño, garlic, salt and pepper until just combined, then shape into six patties to fit the bun size and place on a plate
  3. In a medium bowl, toss together greens, avocado, and salsa verde until combined
  4. Brush the grill rack with vegetable oil, then place the patties on the rack; cover and cook, turning once (about 5 minutes on each side)
  5. Place the buns cut side down on the outer edges of the rack to toast lightly during the last 2 minutes of grilling
  6. Evenly brush melted butter on bun tops; sprinkle with chili powder

Mexican Street Corn:

  1. Heat bacon in a large cast iron skillet, over the grill, on medium heat and cook 3 to 4 minutes per side or until crisp then remove bacon from skillet and drain all but one tablespoon of bacon fat from skillet
  2. Stir in corn and cook 2 to 3 minutes or until golden, then coarsely chop bacon and add to a medium bowl to stir in corn, mayonnaise, cotija, cilantro, lime zest, and lime juice until well combined


  1. Spread half of Mexican street corn on bottom of bun halves and top with avocado-green mixture and patties
  2. Place remaining Mexican street corn and bun tops and place a corn cob holder through the center of each burger (optional) and serve!