(upbeat music)
- [Samantha Netkin] We're here at The Horny Ram in Midtown
and they've got this crazy burger that I saw on Instagram.
It's called the South of the Border Burger.
You guys need to see this.
There seems to be some kind of crazy sauce
happening on top of with corn in it.
The golden bun, perfect lettuce and tomato on the bottom...
So they offered me a shot, so... cheers.
(upbeat music)
Ugh.
I feel it.
Let's do this.
So we're here and we're making your
South of the Border Burger.
You ready to show us how it's made?
- Absolutely.
- Awesome.
- Okay, so let's start with the jalapenos.
I'm gonna take them,
I'm gonna get the jalapenos on the grill.
- Just throw them on?
- Just put them on.
We're gonna chop the corn.
- Okay.
- Start from the top.
- Start from... which is the top?
- This is the top.
With the hair on it.
- Oh, that makes sense.
I've actually never done this before.
I'm from New York,
when would I have ever gotten to shuck a corn?
On with the jalapenos.
I'm doing it!
It's really hot and my hand is burning, it's fine.
- Do you cook at home?
- Do I cook at home?
Uh, you know...
I make really good pasta,
and pasta...
- We're gonna season it a little bit.
- Should I throw like I'm Emeril?
(screams)
- Less bam, more spreading.
- Less bam.
- [Chef Caughey] You wanna do it like two minutes,
and turn like that.
- That's a lot of fire.
You're not phased by that at all?
- No.
- Okay, so...
The one behind is mine.
It looks a little sad.
- [Chef Caughey] So while the burger is finished cooking,
we're gonna assemble our corn and salsa.
- [Samantha] Our veggies are blistered.
Which knife are we using, 'cause...
- This one.
- Oh, okay.
Just your average knife.
- [Chef Caughey] So what I want to do is this:
- Is it as easy as you're making it look?
- Absolutely.
- Okay.
- I have training knives, they have little wheels on them.
- Oh, a training knife.
- Training knife?
- Yeah, a training knife.
- Aw.
- Isn't it cute?
- It's so cute.
Oh, yeah.
- [Chef Caughey] These jalapenos are very mild,
like I said, sometimes they're very spicy.
So we're just going to chop the whole thing.
- Guy Fieri makes this looks so easy.
- You're gonna squeeze half of that lime in there.
We're gonna take a little bit of mayonnaise.
- How's that?
- That sounds good.
- Plop in there...
Let's take a little bit of this chili powder.
Just a pinch, sprinkle it around.
Perfect, let's get a little bit of cilantro.
- The smell screams Mexican street corn.
- Yup, a little bit of the red corn.
- Corn?
- Oh, I'm sorry, red onion, thank you.
- All of a sudden I'm the pro.
- [Chef Caughey] Alright, how about
some of this cotija cheese?
- If there's one thing in this entire world
that I could always use more of, it's cheese.
(upbeat music)
- Whoo!
So it's spicy, which is how it's supposed to be.
That's good though,
that tastes like
honestly, kind of the best Mexican street corn
I've ever had.
I need something to cool me down,
and what better than pickles?
They're right here, so.
- And we'll take a little bit of the bun out.
So it doesn't just get smashed and shoots out.
- [Samantha] Even when it's hallowed out,
it can stand up to the weight that's inside the burger?
- [Chef Caughey] Oh, absolutely, absolutely.
Take the cheese.
- We're going with two.
- It's jalapeno cheese.
- It's jalapeno cheese?
- What else would you want from a Mexican burger, huh?
- So we're about to put this burger together.
Bun?
- Bun.
Then you get a couple of tomatoes, burger.
- We've got our patty with our cheese.
- Okay, let's bring our corn and salsa over.
(upbeat music)
- I made a mess.
- Take the bun behind you.
- Oh, I know what you're gonna say.
- Uh-huh.
- I know exactly what you're gonna say.
You don't even need to tell me.
(upbeat music)
- Beautiful.
(triumphant cheers)
- Oh, my god.
Look at this thing.
There's Mexican street corn literally
falling off of this burger.
(upbeat music)
- So I'm about to try this burger,
I worked really hard on it.
So, pressure's on.
Take a look at all the corn that's falling off this burger,
and the cheese.
So here we go.
Look how tall this thing is.
It's at least four to five inches.
Alright.
(upbeat music and cheers)
Mm, the patty is cooked perfectly.
I feel that little bit of spice from the salsa,
but also the tomato is perfect.
It's that bit of juiciness that I needed.
If you're looking for a Southwest fusion burger,
this is what you need to eat.
A+, I am definitely going to come back
to order this burger.
Remember to like and subscribe to Delish,
and I'll see you next time.
It's gonna take me a while to finish this.
Not mad about it.
(upbeat music)