MEXICAN MEAT PATTIES WITH FRESH CORN SALSA

Mexican Meat Patties with Fresh Corn Salsa image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 13

1/2 lb. ground beef
1/2 lb. ground pork
1/2 tsp. garlic powder
1/2 cup coarsely chopped cilantro leaves and tender stems, divided
2 1/4 tsp. kosher salt, divided
3/4 tsp. chili powder, preferably chipotle, divided
1 Tbsp. vegetable oil, plus more for greasing
2 ears corn on the cob
1 large tomato, chopped into 1/2" pieces
1/2 small red onion, finely chopped
1 avocado, halved, cut into 1/2" pieces
1 serrano chile, seeded, finely chopped
3 Tbsp. fresh lime juice

Steps:

Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
Top patties with corn salsa.
Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.