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Chorizo Sliders with Mexican Street Corn Slaw

30-40 Mins


12 Martin’s 12 Sliced Potato Rolls

For Chorizo Sliders:

1 1/2 Pounds Ground Pork

1/2 Pound Mexican Chorizo, removed from casing

1 Teaspoon Ground Cumin

1 Teaspoon Smoked Paprika

1 Teaspoon Kosher Salt

2 Cloves Garlic, minced

1/2 Onion, diced

8 Ounces Manchego Cheese, sliced (optional)

For Mexican Street Corn Slaw:

2 Cups Cooked Corn Kernels

14 Ounces Shredded Green Cabbage

2 Medium Cloves Garlic, minced

1-2 Jalapeño Peppers, seeded and minced

1 Tablespoon Ancho Chili Powder

3 Ounces Cotija Cheese, crumbled

1/2 Cup Fresh Cilantro Leaves, chopped

2 Tablespoons Fresh Juice from 2 Limes

1/4 Cup Mayonnaise (or 2 T mayo, 2 T sour cream or crema)

1 Tablespoon Honey

Kosher Salt, to taste

Serves: 12


Step 1

Prepare Mexican Street Corn Slaw: Combine slaw ingredients and refrigerate until ready to serve. Alternatively, you can use 2 tablespoons mayonnaise and 2 tablespoons sour cream or crema.

Step 2

Combine the pork, chorizo, cumin, paprika, salt, garlic and onions together in a large mixing bowl. Form the mixture into twelve 2-ounce patties and place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate until ready to grill.

Step 3

Preheat a grill over medium-high heat.

Step 4

Grill the patties until the meat is cooked through, 3 to 4 minutes per side. Optionally, you can add sliced Manchego cheese to each patty in the last few minutes of grilling and cook, covered, until melted.

Step 5

Serve grilled patties on Martin’s 12 Sliced Potato Rolls topped with corn slaw.