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A burger on a bun with lettuce and mexican street corn salad.

Mexican Street Corn Burger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 22 minutes
  • Yield: 3 burgers 1x
  • Category: Dinner/Entree
  • Method: Grill
  • Cuisine: American


Mexican Street Corn Burger – a delicious, juicy grilled burger topped with some cheese, avocado and Mexican street corn salad!



Mexican Street Corn Salad (small batch):

  • 3 ears grilled corn or canned corn (drained) (approx. 2 cups corn)
  • 1/4 cup mayo
  • 1/4 cup feta cheese (regular or dairy-free)
  • 1 tablespoon cilantro, roughly chopped
  • 1 tablespoon lime juice
  • 1/2 tablespoon garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 23 tablespoon red onion, diced
  • grated cotija cheese (as much or as little as you want)



  • lettuce
  • avocado slices


Mexican Street Corn Salad:

  1. Combine ingredients in a medium-sized bowl. Taste and adjust any seasoning or add any additional ingredients, as desired. Set aside.


  1. Clean your Grill: Clean your grill grates and and wipe them down with oil.
  2. Preheat your Grill: Once your grill is clean and greased, preheat to High Heat (450-500 degrees F.).
  3. Mix Your Ground Beef: Place your ground beef in a bowl and add salt and pepper (and other seasoning, as desired). Mix to combine.
  4. Divide the Ground Beef: Take your ground beef and create 6 equal sized balls (you should end up with 6 patties that are approximately 5-6oz each and approximately 3/4 inches thick).
  5. Create Patties: Then use your hands to form patties (try not to overwork the meat). Try and make them a little bit bigger than your bun (if you are using one) as they will shrink a little as they cook.
  6. Create Indent with Thumb: Use your thumb to create an indent in the very center of your patty (this will help ensure the burgers cook evenly without expanding too much in the middle).
  7. Season Lightly: Sprinkle patties with a little more salt and pepper.
  8. Cook on Direct Heat 6-7 Minutes Total: Place patties on direct heat (directly over flame) for 3-4 minutes. Flip and continue to cook on direct heat or until an internal meat thermometer reads between 135-145 degrees F (approx. another 3-4 mins). This will result in a medium-rare center.  For Medium: cook 3 minutes on the first side and 5 minutes on the second side. For Medium-Well cook 3 minutes on the first side and seven minutes on the second side. For Well-Done cook for 4 minutes soon the first side and six minutes on the second side.
  9. Don’t Press Down: Do not press down on the burgers with your spatula. This will release juices that we want to keep in the burger.
  10. If Making Cheeseburgers: If you are making cheeseburgers, move your burgers to indirect heat and place a slice of cheese on top. Close the grill and let the cheese melt for 1-2 minutes.
  11. Let Rest: Remove from grill and let rest for at least 5 minutes. This will help ensure your burgers are nice and juicy!
  12. Compile Burgers: place lettuce on top of the bottom bun followed by your cheeseburger, avocado slices and then pile that Mexican Street Corn Salad nice and high!


  • Dairy-Free: to make this recipe dairy-free simply use a dairy-free feta cheese in the Mexican Street Corn salad (omit the cotija cheese) and then use a slice of dairy-free cheese on the burger! 
  • Gluten-Free: to make this recipe gluten-free simply use your favorite gluten-free burger bun!
  • Make Ahead: the Mexican Street Corn Salad can easily be made ahead of time. Just store in the fridge in an airtight container.