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It's National Hot Dog Day, and I just couldn't resist sharing a couple of ways we here at A Bite of Good HQ like to fancy-up our hot dogs.
First up: LA Street Corn Hot Dogs - think sweet, spicy, totally addictive, and the perfect mashup of two of your favorite LA street foods - Elote (aka Street Corn) and bacon-wrapped LA Dogs!!
Next: BLT Hot Dogs with Herby Remoulade - the ultimate summer flavor combo! I mean, I’ve never met a BLT I didn’t like, and then I turned it into a hot dog, and my mind was just BLOWN!
Let's get grilling, shall we?
LA Street Corn Hot Dogs
Makes 8 hot dogs
Ingredients:
8 hot dogs
8 slices thick cut bacon
1 cup frozen roasted corn kernels, thawed (Note: You can absolutely roast your own corn. Buying pre-roasted frozen corn kernels is just a time saving trick for me.)
2 tablespoons vegetable oil
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 medium yellow onion, thinly sliced
1/4 cup mayonnaise
1/4 cup greek yogurt
1 tablespoon Street Corn Sprinkle
8 hot dog buns, toasted
Crumbled cotija cheese and fresh minced cilantro, for serving (optional)
Directions:
Wrap a slice of bacon around each hot dog, using toothpicks to hold the ends of the bacon in place.
Preheat a large griddle on your stovetop or grill over medium. Add vegetable oil and sliced bell peppers and onions and cook, stirring occasionally, until the peppers and onions are softened and slightly charred, about 5 minutes. Push the peppers and onions to one edge of the griddle to make room for the hot dogs. Add bacon-wrapped hot dogs to the griddle and cook, turning occasionally, until the bacon is crisp and the hot dogs are cooked through.
While the hot dogs are cooking, mix together the mayonnaise, yogurt, and Street Corn Sprinkle. Spread some of the sauce on each of the toasted hot dog buns. Top each bun with a bacon-wrapped hot dog (don't forget to remove the toothpicks!), followed by some peppers and onions, some roasted corn, and some crumbled cheese and cilantro (if using).
BLT Hot Dogs with Herby Remoulade
Makes 8 hot dogs
Ingredients:
1/4 cup mayonnaise
1/4 cup greek yogurt
1 tablespoon capers, chopped
1 tablespoon chopped kosher dill pickle
2 teaspoons Talk Herby to Me
8 hot dogs
8 hot dog buns
8 slices crispy cooked bacon, chopped
1 cup diced tomatoes
4 cups shredded iceberg lettuce
Directions:
In a small bowl, combine mayonnaise, yogurt, chopped capers, chopped pickle, and Talk Herby to Me. Stir to combine, thin with a small amount of water if desired, and set remoulade aside.
Heat a grill or grill pan over medium-high heat. Grill hot dogs and toast hot dog buns.
Spread some of the remoulade on the toasted buns. Arrange some shredded lettuce on the bun, followed by a hot dog, then the tomatoes and bacon. Enjoy!!
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