Grilling
Hot dogs, Hamburgers and Brats
Recipe for Elotes (Mexican Street Corn) Burger
Elote (Mexican Street Corn) Burger
Aunt Millie's Hearth Classic White Hamburger Buns

Ingredients:

  • 1 Package Aunt Millie’s Hearth Classic White buns
  • 2 ¼ pound of ground hamburger, made into 6 burger patties
  • 1 (7 oz.) can chipotle peppers in adobo sauce, chopped
  • Queso Fresco
  • salt and pepper

    Guacamole

  • 3 large avocados
  • Juice of one lime
  • 1/4 c. medium white onion diced finely
  • 1/4 cilantro, chopped
  • 1 medium tomato
  • 1 jalapeno, finely diced
  • salt, to taste

    Elote

  • 4 ears of corn, husked and rinsed
  • 8 Tbsp. softened unsalted butter
  • 1/4 c. Crema Mexicana
  • 1/4 c. Cotija or Crumbled Queso Fresco cheese
  • 1 tsp. Kosher salt
  • 1 tsp. Tajin or red chiles
  • 1 tsp. Mexican style hot sauce (optional)
  • 1 tsp. Lime juice

Yield: 6 servings

Directions:

  1. Preheat grill to medium-high heat.
  2. Optional: Grind red chiles in mortar wiht pestle until fine and powdery.
  3. For the Elote: Pull back corn husks, leaving them attached at the base. Remove the silk and rinse them. Soak the corn for 10 minutes. Rub the corn ears with the softened butter. Grill the corn, turning every 3 minutes, for a total of 12 to 15 minutes. The corn should be tender and slightly charred. Spread another layer of butter on the corn. Cut corn kernels from the husks and place in a large mixing bowl. Mix in crema Mexicana until generously coated. Then mix in cotija cheese. Finish with a sprinkle of salt, tajin or chile powder, and a squeeze of lime juice. Add Mexican style hot sauce, if desired.
  4. For the guacamole: Slice avocados in half. Discard the pit. Scoop out of the shell and mash with a fork, adding lime juice to prevent browning. Chop onions, tomato, and, jalapeno, and cilantro. Fold gently into the avocado mix
  5. For the burgers: Grill the burgers until golden brown and slightly charred on both sides. Remove from grill.
  6. To assemble the sandwiches, place the burger and chipotles onto the bottom buns. Add guacamole and elote mixture. Top with queso fresco and additional cilantro, if desired.
20
20
40

Nutrition Information:

Serving Size 1 Sandwich 
Number of Servings 4
Calories 1098
Total Fat 70g
Saturated Fat 30g
Sodium 2075mg
Total Carbohydrate 97g
Dietary Fiber 12g
Sugars 19g
Protein 59g


*Percent Daily Values (%DV) are based on a 2,000 calorie diet.