Cookwith

Name: Griddle Smashburger & Loaded Street Corn Platter with Tangy Comeback Sauce
Prep time: 45 min
Total time: 45 min
Yield: 5 servings
Ingredients: 2 lbs ground beef (80/20 blend, for juicy burgers); 10 potato slider buns (soft, buttery); 1 1/2 cups shredded cheddar cheese; 2 tbsp unsalted butter, melted (for toasting buns); 3 cups fresh corn kernels (about 4-5 ears); 1/2 cup mayonnaise; 1/4 cup sour cream; 1/2 cup cotija cheese, crumbled; 2 tbsp fresh cilantro, chopped; 2 tbsp scallions, thinly sliced; 2 tsp smoked paprika; 1/2 tsp chili powder; 1 lime, cut into wedges; Kosher salt, to taste; Freshly ground black pepper, to taste; High smoke point oil (avocado or canola) for griddle; 1/2 cup mayonnaise (for sauce); 2 tbsp ketchup; 1 tbsp Dijon mustard; 1 tbsp hot sauce (such as Frank's RedHot); 2 tsp Worcestershire sauce; 1 small clove garlic, grated; 1 tsp smoked paprika (for sauce); 1/2 tsp sugar; Kosher salt and black pepper, to taste; Optional: sliced pickles, thinly sliced red onion, shredded lettuce, sliced tomato (for topping burgers)

Griddle Smashburger & Loaded Street Corn Platter with Tangy Comeback Sauce

TenderMelon9734

This interactive patio feast combines the unbeatable fun of crispy-edged smashburgers—made on your Blackstone griddle—with fire-charred, flavor-packed Mexican street corn (elote) from the Big Green Egg. Each potato bun slider is dripping with a house-made, tangy comeback sauce layered with zippy, creamy, spicy, and sweet notes. The loaded street corn, studded with cotija and fresh herbs, brings smoky heat and a luscious, messy texture—perfect for outdoor summer eating. Build-your-own burger toppings bring color and crunch, while everything is easy to eat with your hands and just a little bit indulgent. This is a party platter built for hot nights, laughter, and plenty of napkins!

Ingredients

Instructions

Preheat the Blackstone griddle over high heat until smoking hot (for best crust). Preheat Big Green Egg (or grill) to medium-high for corn.
Form beef into 10 loosely packed 3.2-oz balls. Season generously with salt and pepper. Set aside while prepping other ingredients.
Shuck and clean corn. Brush with oil, season with salt and pepper. Grill on Big Green Egg, turning often, until charred in spots (8-10 min). Let cool, then cut kernels off cobs.
While corn grills, mix comeback sauce: In a bowl, whisk together 1/2 cup mayo, ketchup, Dijon, hot sauce, Worcestershire, grated garlic, 1 tsp smoked paprika, sugar, and a pinch each of salt and pepper. Chill until serving.
For the elote topping: In a large bowl, whisk 1/2 cup mayo, sour cream, cotija, cilantro, scallions, 2 tsp smoked paprika, chili powder, and juice of half a lime. Fold in grilled corn kernels. Taste, season with salt and more lime if needed.
Butter inside of buns. On griddle over medium, toast buns cut-side down until golden. Set aside.
Increase griddle to high. Add a thin layer of oil. Working in batches, place beef balls on griddle. Smash firmly with a heavy spatula or burger press until thin (about 1/3-inch). Season tops. Cook 1-2 min until edges are crisp and deeply browned.
Flip burgers, top with cheddar, and cook 1-2 min more until cheese is melty and burgers are just cooked through. Transfer to tray and keep warm.
Assemble sliders: Spread comeback sauce on buns, stack with burger patties (double up for big eaters!), add toppings as desired: pickles, onion, lettuce, tomato.
Serve loaded street corn warm, garnished with extra cotija, cilantro, and lime wedges. Arrange sliders and corn on a big board or platter for sharing. Offer extra sauce for dipping.