Mexican Street Corn Hot Dogs
Vegetable oil, for greasing
4 Kosher, organic all-beef hot dogs
4 Hot dog buns, lightly toasted
Street Corn:
2 cups Fresh corn kernels, cut off 2 cobs
1 tsp Ground cumin
1/2 Bunch of scallions, sliced
1 cup Mayo
1 tbsp Chili powder
1 Lime, juiced
Kosher salt & fresh ground black pepper, to taste
Toppings:
1/4 cup Cotija cheese, crumbled
Cilantro leaves
Lime wedges, for serving

Heat a large griddle over medium-high heat and grease with vegetable oil. Add the hot dogs and allow to cook until golden and warmed through, about5 to 7 minutes.

Place the corn kernels down on the second half of the griddle, with cumin and scallions and season with salt and pepper. Allow to cook for 3 to 5 minutes until lightly charred and warmed through.

Prepare the street corn sauce. In a small bowl mix together the mayonnaise, chili powder, and lime juice. Place in a small squeeze bottle.

Place the hot dogs into the buns, top with corn and cotija. Squeeze over the sauce and garnish with cilantro and lime wedges.

4

Elevate your hot dogs with this fun lunch recipe. Top your grilled hot dog with Mexican street corn, also known as elote (Spanish for "corn cob). With cumin, mayo, salty cheese, lime and cilantro, the hot dog gets a whole new kind of Mexican flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes