Street Corn & Verde Hot Dog
Two great classics, rolled into one. Grill your dog and your corn to combine them into a new summertime favorite you'll crave all year.
6
30 minutes
15 minutes
45 minutes
Ingredients
- 6 beef hot dogs
- 8 hot dog buns, split
- 1 cup LA VICTORIA® Thick ‘n Chunky Salsa Verde, warmed
- 4 ears corn, in husks
SUGGESTED TOPPINGS
- Chopped red onion
- Cotija cheese crumbles
- Chopped cilantro
Directions
- Prepare grill for medium heat. Grill hot dogs. Place hot dogs in buns. Top each with salsa verde, grilled corn and suggested toppings.
- Prepare indoor or outdoor grill for medium-high, direct heat. Trim the silk from the top of each corn ear. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. Place corn on grill, cover, and cook 15 to 20 minutes turning every 5 minutes or until husks are well grill marked, and exposed kernels are charred. Cool 5 minutes before pulling husks off. Cut kernels off cob.