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Mexican Corn Salad Hot Dogs

Mexican Corn Salad Hot Dogs

The ultimate summer treat, Mexican Corn Salad Hot Dogs are bursting with flavor! Juicy hot dogs topped with a zesty corn salad make for an easy weeknight dinner. Ideal for barbecues, these hot dogs will have everyone coming back for seconds!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 7 hot dogs
Course: Dinner, Side Dishes
Cuisine: Mexican
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ears Corn
  • 1 small Yellow squash
  • 1/4 cup Cilantro
  • 2 Limes
  • 1/2-1 Jalapeño
  • 2 Green onions
  • to taste Salt & pepper
  • 7 package Hebrew National All-Beef Franks
  • 7 Hot dog buns

Equipment

  • Chef's Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Preheat outdoor grill.
  2. While grill is preheating, make corn salad: cut fresh kernels off the corn and place into a bowl. Drag the back of a knife across the corn cobs to remove the milk and add that to the bowl as well. Stir in the squash, cilantro, lime juice, Jalapeño, green onion, salt, pepper and olive oil. Taste and adjust seasonings to your liking. Store in refrigerator.
  3. Grill hot dogs to your liking and add to soft buns. Top with corn salad and serve immediately.

Notes

  • Storage: Keep any leftover corn salad in an airtight container in the refrigerator for up to three days.
  • Freezing: You can freeze the corn salad for up to a month. Just ensure to leave out the fresh ingredients like cilantro until you thaw it.
  • Variations: Experiment with different toppings like avocado slices or a sprinkle of feta cheese for added creaminess.
  • Perfect Pairings: Serve these hot dogs with a side of tortilla chips and salsa for a complete Mexican-style meal.
  • Grilling Alternatives: If you don’t have a grill, you can also cook the hot dogs in a skillet or bake them in the oven at 400°F for about 10 to 15 minutes.