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Summer Street Corn Burgers with Pepper Jack and Lime Mayo
Give your backyard burger fiesta flair with zesty ingredients and a grilled corn salad topping.
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Ingredients
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2 fresh ears of corn, shucked & silk removed
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0.5 cup cilantro, chopped
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2 burger patties
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4 slices Pepper Jack cheese
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0.5 cup iceberg lettuce, shredded
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1 large tomato, sliced
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2 brioche buns
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vegetable oil, as needed
Lime Mayo
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1 cup mayonnaise
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1 tbsp. garlic, peeled
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1 tsp. chili powder
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1 lime, juiced
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1 tbsp. Cholula hot sauce
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kosher salt & black pepper, as needed
1 Food 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.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
** Cooking times are approximate. Based on a ¾” burger.
Recipe created by Brandon Frohne on behalf of Kingsford® Charcoal and Masterbuilt.
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