Mexican "Corn" Dog
Featuring Nueske's Natural Casing Big Dogs topped with Corn, Serrano Pepper, & Queso Fresco
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 5 people
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Ingredients
- 1 Package Nueske's Applewood Smoked Big Dogs
- 6 Slices Nueske's Applewood Smoked Bacon, cooked
- 1 Tbsp Extra virgin olive oil
- 2 Cups Fresh or frozen (thawed) corn
- 1 Serrano pepper, seeded, deveined, and finely chopped
- 1/4 tsp Salt
- 2 Tbsp Mayonnaise
- 1 Tbsp Lime juice
- 1/4 tsp Black Pepper
- 6 Telera rolls
- 6 Tbsp Crumbled Cotija or Queso Fresco cheese
- Optional: Additional thinly sliced Serrano pepper
Method
- Heat oil in a large skillet over medium high heat. Add the corn and saute 4 minutes or until heated through. Remove from heat; stir in Serrano pepper and salt. Let cool 5 minutes.
- In a large bowl combine mayonnaise, lime juice, and pepper. Add cooled corn mixture and stir to combine.
- 3. Cook hot dogs according to package directions. To grill, place links on grill 7-9 inches above heat source. Use LOW heat to avoid split casings. Heat 10-12 minutes, turning frequently with tongs. Cut each hot dog crosswise into 3 pieces. Slice into the top of each roll; line each roll with 1 slice bacon, top with 3 pieces hot dog.
- Top with about 2 tablespoons corn mixture, 1 tablespoon cheese and additional sliced Serrano peppers, if desired. Serve with remaining corn mixture.
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