Grilled Street Corn Hot Dogs
The following recipe was created in collaboration with Lauren Schulte of @TheBiteSizePantry.
When the weather is warm and the corn is sweet, it’s the perfect time to get out and grill this dinnertime treat!
![Grilled Street Corn Hot Dogs](https://www.heinens.com/content/uploads/2021/05/Grilled-Street-Corn-Hot-Dogs_600x700_1.jpg)
If there are two foods my family loves to grill in the summer they are hot dogs and corn. This recipe combines the two by serving fan-favorite Eisenberg beef franks with a zesty Mexican-inspired street corn topping.
The prep is so easy and the end result is guaranteed to be your favorite spin on this staple American summer food!
![Grilled Street Corn Hot Dogs](https://www.heinens.com/content/uploads/2021/05/Grilled-Street-Corn-Hot-Dogs_800x550.jpg)
Grilled Street Corn Hot Dogs
Cook time: 20min Prep time: 5min Total time: 25min
Servings: 4
Ingredients
- 4 Eisenberg hot dogs
- 4 Heinen's brioche buns
- 6 ears fresh sweet corn or one bag Heinen’s frozen sweet corn
- 1 packet taco seasoning
- 2 jalapenos, seeded and diced
- 2 Tbsp. cilantro, chopped
- ½ small red onion, diced
- 2 green onion stalks, finely chopped
- 1/3 cup mayo
- ¾ cup Heinen's crumbled feta cheese or queso fresco
- Juice of 1 lime
- 2 Tbsp. Brianna's cilantro lime dressing, for drizzling
Instructions
- Preheat the grill to 425˚F and spray the grill grates with Heinen’s avocado oil spray.
- Spritz the ears of corn with avocado oil spray and place them on the grill. Close the hood and let cook for 3 minutes, then flip. Allow to cook for another 3-5 minutes. Remove from the grill and set aside to cool.
- Place the hot dogs on the grill. Cook for 5 minutes on each side. Place the buns on the hot grill for the last couple of minutes until toasted.
- Turn off the grill but leave the hot dogs and buns on it to keep warm.
- Once the corn is cool to the touch, shave the kernels off of each cob with a sharp knife.
- Place the kernels in a mixing bowl, add the rest of the ingredients, excluding the hot dogs and buns, and mix well.
- Slice a thin slit long ways in each hotdog. This allows the street corn to get into every bite.
- Place each hot dog in a toasted bun and top with a generous portion of the street corn.
- Drizzle with the cilantro lime dressing and enjoy!