Mexican Hot Dogs with Chipotle Cream
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 cups corn kernels
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- Pinch of salt
- 1 avocado, halved, seeded, peeled and diced
- 6 Hebrew National Hot Dogs
- 6 hot dog buns
- ¼ cup Greek yogurt
- 1 teaspoon chipotle peppers in adobo sauce, or more to taste
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Preparation
Step 1
In a large bowl, combine corn, red onion, cilantro, lime juice, and salt. Stir in avocado; set aside.
Step 2
In a small bowl, whisk together Greek yogurt and chipotle peppers; set aside.
Step 3
Preheat grill to medium-high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
Step 4
To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa, and drizzle chipotle cream on each hot dog.
Step 5
Serve immediately.
Step 6
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Chef's notes
You can lighten up these dogs by using turkey sausages, whole wheat buns, and substituting Greek yogurt for the chipotle cream.
