Ingredients
1/2 c. mayonnaise
1 tbsp. lime juice
2 ears corn, shucked
1 tbsp. vegetable oil
1/4 c. crumbled queso fresco
1 large jalapeño, minced
1/2 tsp. chili powder
Kosher salt
6 hot dogs
6 hot dog buns
2 tbsp. freshly chopped cilantro, for garnish
Lime wedges, for serving
Preparation
Step 1 Preheat grill or grill pan to medium-high heat. In a small bowl, whisk to combine mayo and lime juice.Step 2Brush corn all over with vegetable oil. Place on grill and cook, turning occasionally, until charred and tender on all sides, 7 to 8 minutes total. Using a sharp knife, carefully cut corn kernels off cob and place in medium bowl.Step 3Add queso fresco, jalapeño, and chili powder to bowl with corn. Season with salt and stir to combine.Step 4Grill hot dogs until warm and charred, about 5 minutes total. Place in buns and top with corn mixture. Drizzle with mayo mixture and garnish with cilantro. Serve with lime wedges on the side for squeezing.
Made it? Let us know how it went in the comment section below!
