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Corn Salsa Topped Burgers

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In my experience, tailgating and sports inspire all kinds of recipes. There’s just something about that crisp fall air that makes me want to get outside, fire up the grill, and put together some awesome food for a group of friends and fans. With this in mind, the inspiration for my Salsa Burgers with Chili Lime Mayo actually hails from a recipe that I made for a football game between the Chattanooga Mocs (University fo Tennessee - Chattanooga) and the University of Nebraska.

What Does Nebraska Have to Do with Chattanooga Burgers?

For non-sports fans, Nebraska teams are nicknamed the “Cornhuskers.” When I was looking for something to make, something with corn was a natural and I wanted to try and work it into a burger somehow. Instead of adding corn to the meat, I decided to make a topping using freshly made corn salsa. The lime mayo was tossed in because it just seemed to go great with these burgers! In the end, I did decide to add corn to the burger meat but in the form of crushed up tortilla chips.

I hope you enjoy this fun combination of Tex-Mex flavor with a connection to Nebraska and Chattanooga football!


For the Corn Salsa

1 can whole corn drained
1/3 cup chopped purple onion
1/3 cup chopped red bell pepper
1/2 tablespoon cilantro
Cilantro to taste
Chili powder to taste
Parsley flakes
1 tablespoon fresh lime juice
1 tablespoons finely chopped jalapeno
Dash of salt & pepper
Tablespoon of ketchup
Dash of hot sauce
Combine all of the ingredients, cover and chill before using.


For the Lime Mayo

Mayo with a dash, or twelve, of hot sauce
Black pepper
Dash of chili powder
Splash of lime juice
Combine, cover and chill.


For the Burgers

Make your burgers as you normally do but toss in some finely ground corn tortilla chips (just crush them with your hands to where they won’t stab you when you eat it) – I used about two small handfuls for six to eight burgers. Season as you normally would, and add a dash or two of Chili and Cumin powder. Grill up the burgers; serve on a nice bun with the chili lime mayo and corn salsa.

The salsa also works great as a topping for brats, sausages and dawgs. Also, if you don’t love corn or hate tortilla chips, feel free to exclude or substitute to your liking – there is no wrong way to make a burger!


 

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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