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Ingredients
Scale
- 1–2 tablespoons olive oil
- 4 ears fresh sweet white corn
- ¼ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 3 tablespoons lime juice divided
- ⅓ cup crema mexicana
- ⅓ cup mayonnaise
- ½ cup cilantro chopped
- 2 oz. cotija cheese crumbled
- 8 bun-length hot dogs
- 8 hot dog buns
Instructions
- Preheat the grill to 400°F and remove husks from corn cobs.
- Drizzle olive oil over the corn cobs, rubbing it evenly.
- Grill the corn, turning every 3 minutes, for about 20 minutes or until slightly charred.
- Remove the corn and cut the kernels from the cobs into a bowl.
- In a separate bowl, mix together cayenne, smoked paprika, and cumin.
- Add 2 tablespoons of lime juice, half the spice mixture, cotija cheese, and ¼ cup cilantro to the corn, tossing to combine.
- In another bowl, whisk the remaining lime juice, the rest of the spice mixture, crema, and mayonnaise together.
- Grill hot dogs over medium-high heat until they reach your desired doneness.
- Assemble the hot dogs in the buns, filling them with the corn mixture and drizzling with the crema mixture.
- Top with more chopped cilantro and cotija cheese before serving.
Notes
For extra flavor, you can add diced jalapeños to the corn mixture.
Feel free to substitute mayonnaise with Greek yogurt for a lighter option.
Use lime zest for an extra zing in the crema mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 hot dog
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg