Miss Kardea Brown's Elote Burger Sliders, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Burger Sliders with Esquites

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 12 sliders (6 servings)
Mexican street corn salad, esquites or elote en vaso, is the topping for these little burgers and, in my opinion, is what makes them so delicious. I even make the salad by itself sometimes!



Corn Salad:

To Serve:

Miss Brown’s House Seasoning:


Special equipment:
a griddle or grill pan
  1. For the burgers: Stir together the ground chuck, Miss Brown’s House Seasoning, lime juice, orange juice, chili powder, cumin, garlic and jalapeño in a medium bowl. Shape the mixture into 12 patties.
  2. Heat a griddle or grill pan over medium-high heat. Add the burger patties and cook until well-browned and cooked through, 2 to 3 minutes per side. Remove from the pan and keep warm.
  3. For the corn salad: Heat the oil in a cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until tender and lightly browned, about 4 minutes. Stir in the garlic and remove from the heat.
  4. Combine the mayonnaise, lime zest, lime juice and chili powder in a small bowl. Stir the mayonnaise mixture into the corn along with the cilantro, cheese and green onions.
  5. Divide the burger patties and lettuce between the bottom buns. Top with the corn salad and bun tops.

Miss Brown’s House Seasoning:

Yield: 3 tablespoons plus 1 teaspoon
  1. Stir together the garlic powder, onion powder, paprika, pepper and salt in a small bowl. Store in an airtight container at room temperature for up to 6 months.