Prep time 10 min.

Cook time 20 min.


2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained

1 tsp. lime zest

1 large egg

1 medium ripe avocado, halved and pitted

1/2 cup coarsely chopped fresh cilantro, divided

2 Tbsp. finely chopped jalapeño

3/4 tsp. salt

3/4 tsp. ground cumin

1/4 tsp. ground black pepper

1 lb. ground chicken

4 Tbsp. vegetable oil, divided

1/2 tsp. chili powder

1 medium lime

1/4 cup crumbled Cotija cheese

4 split large hamburger buns

4 Tbsp. chipotle mayonnaise

1 tomato, sliced into 1/4-inch slices

4 leaves butter lettuce


  1. Heat oven to broil.  Place drained corn in an even layer on a large baking sheet lined with a few layers of paper towels; set aside to dry.

  2. Combine lime zest and egg in a medium bowl and whisk with a fork to combine. Scoop out the avocado flesh with a spoon and add to bowl. Add 1/4 cup cilantro, jalapeño, salt, cumin and pepper. Smash with the fork to combine into a chunky paste. Add chicken and mix until just combined.

  3. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Scoop the chicken mixture into the pan in 4 portions (a heaping 1/2 cup each), and use the back of a spoon to flatten into burgers that are about 4-inches wide. Cook until browned and no longer pink inside, about 5 minutes per side.

  4. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add corn and cook until starting to brown, about 3 to 5 minutes. Add chili powder and cook 1 minute. Remove from the heat. Sprinkle with remaining 1/4 cup cilantro, squeeze juice from one lime half over corn, and toss to combine. Transfer to a serving bowl and sprinkle with cheese.

  5. Place bun halves cut-side up on a baking sheet and broil until toasted and golden brown, 1 to 2 minutes.  Serve burgers on buns with mayonnaise, tomato and lettuce alongside the elote salad.

TIP: Ground chicken is very sticky, so it is easiest to just drop the mixture directly into the pan and press into burger shape with the back of a spoon.

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