Street Corn and Verde Hot Dog
Two great classics, rolled into one. Grill your dog and your corn to combine them into a new summertime favorite you'll crave all year.
LA VICTORIA®
LA VICTORIA®
Recipe - 522 - Montebello
Street Corn and Verde Hot Dog
Prep Time30 Minutes
Servings6
Cook Time15 Minutes
Ingredients
6 beef hot dogs
8 hot dog buns, split
1 cup LA VICTORIA® Thick 'N Chunky Salsa Verde, warmed
4 ears corn, in husks
Chopped red onion
Cotija cheese crumbles
Chopped cilantro
Directions
- Prepare grill for medium heat. Grill hot dogs. Place hot dogs in buns. Top each with salsa verde, grilled corn and suggested toppings.
- Prepare indoor or outdoor grill for medium-high, direct heat. Trim the silk from the top of each corn ear. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. Place corn on grill, cover, and cook 15 to 20 minutes turning every 5 minutes or until husks are well grill marked, and exposed kernels are charred. Cool 5 minutes before pulling husks off. Cut kernels off cob.
30 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bar S Classic Jumbo Franks - 16 Ounce
Every Day Low Prices
$0.99 was $1.79$0.06/oz
First Street Hot Dog Buns, Enriched - 8 Each
$1.79 was $2.29$0.22 each
La Victoria Salsa Verde, Medium, Thick'n Chunky - 16 Ounce
$2.99 was $3.49$0.19/oz
Fresh Corn - 1 Each
$0.99
Red Onions - 1 Pound
$1.49/lb$1.49/lb
Los Altos Cotija Molido Ziploc - 12 Ounce
$4.99$0.42/oz
Cilantro - 1 Each
Every Day Low Prices
$0.44 was $0.49
Directions
- Prepare grill for medium heat. Grill hot dogs. Place hot dogs in buns. Top each with salsa verde, grilled corn and suggested toppings.
- Prepare indoor or outdoor grill for medium-high, direct heat. Trim the silk from the top of each corn ear. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. Place corn on grill, cover, and cook 15 to 20 minutes turning every 5 minutes or until husks are well grill marked, and exposed kernels are charred. Cool 5 minutes before pulling husks off. Cut kernels off cob.