Chorizo Sliders with Mexican Street Corn Slaw
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
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.
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.
Preheat a grill over medium-high heat.
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.
Serve grilled patties on Martin’s 12 Sliced Potato Rolls topped with corn slaw.