Preheat a charcoal or gas grill with two grilling zones; direct and indirect grilling over medium heat (350 degrees).
Recipe
Author
Hy-Vee Test Kitchen
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Description
Host your own family festival when you pair up the unmistakable sweet and tangy flavor of Mexican Street Corn (also called Elote) with Nathan’s Famous Skinless Beef Franks.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) pkg. Nathan's Skinless Beef Franks | ||
| 1 tsp. Gustare Vita olive oil | ||
| 4 ear(s) fresh corn, kernels cut off | ||
| 1 lime, divided; plus wedges for serving | ||
| 2 tbsp. fresh cilantro, chopped | ||
| ½ tsp. Hy-Vee chili powder | ||
| Hy-Vee salt | ||
| 1 c. Hy-Vee mayonnaise | ||
| 2 Chipotle peppers in adobo sauce, stemmed, and seeded, plus additional adobo sauce, if desired | ||
| 8 Hy-Vee Bakery hot dog buns | ||
| ½ c. Cotija cheese, crumbled |
Things To Grab
- Charcoal or gas grill
- Large skillet
- Large bowl
- Food processor or blender
- Meat thermometer
Directions
Heat oil in large skillet over medium heat. Add corn; cook, stirring frequently, 5 minutes or until lightly charred. Transfer to a large bowl and season with, 1/2 lime (juiced), cilantro, and chili powder. Season with salt.
Meanwhile, combine mayonnaise, chipotle peppers, remaining 1/2 lime (juiced), and salt in a food processor or blender. Process until smooth. If desired, add additional adobo pepper for extra heat.
Grill hot dogs over direct heat for 2 to 3 minutes on each side or until grill marks form. Move hot dogs to indirect heat; continue cooking until hot dogs reach 165 degrees. Remove from grill.
To serve, place hot dog in bun and top with corn mixture. Drizzle with chipotle mayonnaise and top with Cotija cheese and cilantro. Serve with lime wedges, if desired.
Recipe Source:
Courtesy of Smithfield