Ingredients
For the Street Corn:
1 Tsp.
Olive oil
1 Tsp.
4 whole
Ears fresh corn, kernels cut off the cob
4 whole
1/2 Tsp.
Chili powder
1/2 Tsp.
1/2
Lime, juiced
1/2
2 Tbsp.
Chopped cilantro, plus more for serving
2 Tbsp.
Salt, to taste
For the Chipotle Mayo:
1 cup(s)
Mayonnaise
1 cup(s)
2
Chipotle peppers in adobo, stemmed and seeded, plus 2-3 tbsp adobo sauce
2
1/2
Lime, juiced
1/2
Salt, to taste
For the Hot Dogs:
1 pkg(s)
Hot dog buns
1 pkg(s)
1/2 cup(s)
Crumbled cotija cheese
1/2 cup(s)
Lime wedges, for serving
Directions
Heat oil in large skillet over medium heat. Add corn and cook, stirring frequently, until lightly charred, about 5 minutes. Transfer to a large bowl and combine with chili powder, lime juice, and cilantro. Season with salt, to taste.
While corn cooks, combine all the ingredients for chipotle mayo in a blender or food processor and process until smooth. Taste and add adobo sauce for extra heat.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
To serve, place hot dog in bun and top with corn mixture. Drizzle with chipotle mayo and top with Cotija cheese and cilantro. Serve with lime wedges.
Whatever You Get, Get Nathan's
