Well folks with summer in full swing I must say, I cant get enough classic summer food. Hot dogs, potato salad, burgers, brats, and corn on the cob, I just love the smell of a good cookout. I found this recipe in the latest edition of Everyday Food by Martha, and liked the Mexican twist on a “Corn Dog”. This recipe is the perfect combination of salty and sweet. I also love that you can make this recipe using leftovers from a cookout. Enjoy!
Ingredients (makes 4 servings)
- 4 hot dog buns
- 4 hot dogs (brand of your choice)
- 2 cobs of fresh corn
- 1 tablespoon vegetable oil
- 2 green onions sliced whites and greens
- Half a lime juiced
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- Queso fresco
- Chopped cilantro
- Chili powder
Place hot dog buns in a 200 degree oven to get them warmed. Next cut corn kernels off the cob and place into a frying pan warmed to medium high heat. Cook till corn begins to brown. Add vegetable oil, the white part of your green onions, and salt and pepper to taste. Continue to cook until green onions have softened. Turn heat off and add mayo and lime juice, stir to combine, and set to the side. Cook hot dogs on a grill pan till warmed. Place each hot dog into a warmed bun, and top with your corn mixture. Finish by adding queso fresco, chopped cilantro, green onion, and a dusting of chili powder.
Recipe adapted from Everyday Food by Martha Stewart
WiscoWhit 