Summer Corn Burgers with Pepper Jack & Lime Mayo
Give your backyard burger fiesta flair with zesty ingredients and a grilled corn salad topping.
Cooking for 2 people
Ingredients
- 2
fresh ears of corn, shucked & silk removed
- 1/2 cup
cilantro, chopped
- 2
burger patties
- 4 slices
Pepper Jack cheese
- 1/2 cup
iceberg lettuce, shredded
- 1
large tomato, sliced
- 2
brioche buns
-
vegetable oil, as needed
Lime Mayo
- 1 cup
mayonnaise
- 1 tbsp.
garlic, peeled
- 1 tsp.
chili powder
- 1
lime, juiced
- 1 tbsp.
Cholula hot sauce
-
kosher salt & black pepper, as needed
1Food Prep
First, combine the ingredients for the lime mayo sauce in a food processor. Pulverize for 15 seconds until smooth. Then pour into a small bowl and reserve.
Next, for the grilled corn salad, in a small mixing bowl add a ½ cup of the lime mayo, ½ cup of chopped cilantro and a pinch of salt and pepper. Set this aside until the corn is charred and ready to be added.
Then, rinse 2 fresh ears of corn.
Finally, prepare the lettuce and tomato toppings. Slice 1 large tomato, and prepare ½ cup of shredded iceberg lettuce, and set aside.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Brush the corn lightly with oil, and place it on the grill. Cook for 5 to 7 minutes, rotating the corn regularly to ensure it doesn’t burn.
Remove the corn from the grill, and place it on a cutting board. Remove kernels from the corn cob using a chef’s knife.
For the grilled corn salad, add the kernels to the small mixing bowl that was prepped earlier with the lime mayo and cilantro mixture. Mix this together well.
Season the burger patties with salt and pepper on each side.
Drizzle oil over the burger patties evenly, and place them directly over the coals.
Cook 3 to 4 minutes on each side until they reach an internal temperature of 160°F on a digital meat thermometer.
Add cheese slices to each burger patty, and allow them to melt.
Brush the buns with oil, and toast them on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
Spread a generous portion of the lime mayo onto the top and bottom bun.
Add the shredded lettuce, sliced tomato and burger patty to the bun.
Top with the grilled corn salad, and enjoy.
Recipe created by Brandon Frohne on behalf of Kingsford™ Charcoal and Masterbuilt.
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