"ELOTE" IS A POPULAR MEXICAN STREET FOOD THAT HAS MADE IT'S WAY TO MENUS ALL OVER THE U.S. WHY? BECAUSE IT'S SIMPLE AND SUPER DELICIOUS! SWEET IN-SEASON CORN, GRILLED AND THEN COVERED WITH MAYO, LIME, CHILE AND COTIJA CHEESE. DROOLING YET!?!
ONE DAY I TOOK THIS CONCEPT AND TURNED IT INTO A SALAD BY JUST CUTTING THE GRILLED CORN OFF THE COBB AND DRESSING IT WITH ALL THE INGREDIENTS MENTIONED ABOVE. NEEDLESS TO SAY THE GUYS AT THE FIREHOUSE LOVED IT. SO I DECIDED TO TAKE THIS A STEP FURTHER AND STUFF IT INTO A TURKEY BURGER BECAUSE WHY THE HELL NOT?!
"ELOTE" STUFFED TURKEY BURGERS
1.25 # GROUND TURKEY
3 EARS OF CORN
2 JALAPENOS, Seeded and Chopped
ZEST AND JUICE OF 1 LIME
1/2 tsp. GROUND CUMIN
1 Tbsp. CHILE POWDER
1/2 CUP OF MAYO
1/2 CUP OF GRATED COTIJA CHEESE (SUB PARMESAN IF YOU CAN'T GET COTIJA)
SMALL BUNCH OF FRESH CILANTRO, chopped
KOSHER SALT TO TASTE
1/4 # PEPPER JACK CHEESE
Preheat grill at medium heat
Grill corn until charred, cut off the cob and reserve in a bowl. Scrape the cob with the back of a knife into the bowl. Combine the remaining ingredients except the cheese. Stir to combine. Tear two slices of cheese into the bowl and stir.
Divide the ground turkey into six equal portions. Form patties about 1/2" thick. On three of the patties spoon the "Elote" filling, reserving about a 1/4 of the "Elote". Take the three remaining patties and place on top of the others, sealing the edges well and forming into a burger shape. Season both sides liberally with kosher salt.
Oil or spray the grill with non-stick spray. Place the burgers on the grill and grill for 4-5 minutes on one side, flip and top with reserved Elote. Top with remaining Pepper Jack, close grill and cook for another 4-5 minutes. Garnish with more mayo and hot sauce!