A delightful fusion of Mexican street corn and classic hot dogs, perfect for summer BBQs.
Ingredients
Scale:
8 all-beef hot dogs
8 hot dog buns
2 ears of corn, husked
2 tablespoons olive oil
1/4 cup mayonnaise
1/2 cup cotija cheese, crumbled
1 teaspoon chili powder
1 lime, cut into wedges
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Jalapeños, sliced (optional)
Avocado slices (optional)
Instructions
Prepare the Corn: Brush the ears of corn with olive oil and season with salt and pepper. Grill over medium-high heat for about 10-12 minutes, turning occasionally until the kernels are charred and tender. Once done, let them cool slightly before cutting the kernels off the cob and setting them aside.
Cook the Hot Dogs: Grill the hot dogs over medium heat for about 6-8 minutes, or until they are heated through and have grill marks. Toast the buns lightly on the grill for a minute or until golden.
Mix the Toppings: In a bowl, combine the mayonnaise, crumbled cotija cheese, chili powder, and half of the chopped cilantro. Stir in the grilled corn kernels and mix until everything is well coated. Adjust the seasoning with salt and pepper to taste.
Assemble the Hot Dogs: Place each grilled hot dog in a toasted bun. Top generously with the corn mixture, ensuring each hot dog gets an even amount of toppings. Squeeze fresh lime juice over each hot dog and garnish with the remaining cilantro.
Optional Garnishes: Add slices of jalapeños or avocado for an extra layer of flavor and texture.
