Brandon Frohne

Summer Street Corn Burgers

Portions: 2 people
Temps de cuisson: 0 - 30 min
Summer Street Corn Burgers


  • Main


  1. 01

    Preheat grill to 450 degrees.

  2. 02

    Brush corn lightly with oil, and place onto the grill. Cook for 5-7 minutes, rotating the corn every regularly to ensure it doesn’t burn.

  3. 03

    Place mayonnaise, garlic, chili powder, lime juice, Cholula hot sauce, and a pinch of salt & pepper into a food processor. Pulverize for 15 seconds until smooth. Pour into a small bowl. Reserve.



    • 1 cup Mayonnaise
    • 1 tablespoon Garlic, Peeled
    • 1 Lime (Zest & Juice)
    • 1 tablespoon Cholula Hot Sauce
    • Kosher Salt & Black Pepper As Needed
  5. 04

    Remove corn from grill, and place onto a cutting board. Remove kernels from the corn cob using a chef knife.

  6. 05

    Place corn kernels into a small mixing bowl. Add ½ cup of the lime mayo, cilantro, and a pinch of salt & pepper. Mix together well.



    • 1/2 cup Cilantro, Chopped
    • Kosher Salt & Black Pepper As Needed
  8. 06

    Season burger patties with salt & pepper on each side. Drizzle oil over the burger patties evenly, and place onto grill. Cook 3-4 minutes each side to an internal temperature of 160F.

  9. 07

    Add cheese slices to each burger patty, and allow to melt.

  10. 08

    Brush burgers buns with oil, and toast for 2-3 minutes until toasted & warm.

  11. 09

    Spread a generous portion of lime mayo onto top & bottom bun.

  12. 10

    Add shredded lettuce, sliced tomato, and burger patty onto the bottom bun.

  13. 11

    Top with grilled corn salad.

  14. 12

    Serve, and enjoy!


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