Fiesta On A Plate!
- Jonathan Sindler
- Apr 8, 2023
- 2 min read
Earlier this week, I had lunch at a wonderful neighborhood Mexican restaurant and I ordered their Mexican Street Corn Hot Dogs. I was blown away by the flavors and immediately set out to make my own interpretation. The colors, the flavors, and the ease of the recipe make this worthwhile for anyone to make. And to make them even better, I did not use just any hot dog - I bought FIESTA DOGS from Bullock's in Westminster, MD, although any type of hot dog would work. You can also order Berk's Fiesta Hot Dogs from Amazon.
Step 1 - Make a Chipotle Lime Mayo. I started with one half cup of mayonnaise and added a teaspoon each of lime zest, lime juice, hot sauce, and ground chipotle pepper plus a pinch of ground cumin, salt, and black pepper. I stirred until combined and set aside on the counter for the flavors to develop while I prepared the rest.
Step 2 - Make the Street Corn Salad. I removed the kernels from five ears of corn and diced half of a red onion. I also had some leftover red and orange pepper so I diced those as well. I left out the jalapeño because I decided to use it for a different recipe. I also had the rest of the lime from the mayo to zest. The chopped cilantro was for the end.
I melted two tablespoons of butter with one tablespoon of extra virgin olive oil and added the corn, onion, and bell pepper. I sautéed for five minutes until the vegetables had softened.
I added the rest of the lime zest, the juice from the lime, and two tablespoons of apple cider vinegar.
I added salt and pepper for taste, and set aside.
Step 3 - Prepare the rest and assemble! I popped six Fiesta Dogs and three slices of bacon on a sheet pan into a preheated 425 degree oven for twenty minutes, flipping after ten minutes. Five minutes before the dogs and bacon were ready, I toasted my split top buns.
Slather some chipotle mayo.
Place a dog.
More mayo for flavor and to hold the rest of the toppings.
Corn salad.
Grated cotija cheese.
Crumbled bacon (one half slice per dog).
Fresh cilantro.
And since the oven was already at 425 degrees, I popped in a tray of tater tots along with the bacon and dogs.
Make these. Trust me. You will thank me later.
And since there was so much corn salad left, I now have a yummy side dish to go with tonight's dinner. More on that in my next post.
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