Mexican Street Corn Hot Dogs
- Yield: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
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Ingredients
- 1/2 c Mayonnaise
- 1 tbsp Lime juice
- 2 ears Corn, shucked
- 1 tbsp Vegetable oil
- 1/4 c Queso fresco, crumbled
- 1 Large jalapeño, minced
- 1/2 tsp Chili powder
- Kosher salt
- 6 Hot dogs
- 6 Hot dog buns
- 2 tbsp Cilantro, chopped
- Lime wedges
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together mayo and lime juice.
- Brush corn with vegetable oil and place on the hot grill. Cook until charred and tender on all sides, about 7 to 8 minutes, turning occasionally. Using a sharp knife, cut kernels off cob and place in a bowl.
- Add queso fresco, jalapeño, salt and chili powder to the bowl with the corn and stir to combine.
- Grill hot dogs until warm and charred, about 5 minutes.
- Place hot dogs in buns and top with corn. Drizzle with mayo mixture and garnish with cilantro. Serve with lime wedges on the side.
Notes
Recipe adapted from Delish.com