After working all weekend trying to get the yard ready for our big Bovina Extravaganza in a couple weeks - we indulged in some experimental recipes for July 4th week when the family is all here. I could eat hot dogs all day long, but I don't. This was a special treat and we were looking for new hot dog toppings because the kids will have them for lunch. Easy meal to make. This topping was so good but a little spicy so be warned!
2 cups corn kernels
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Pinch of salt
1 avocado, halved, seeded, peeled and diced
6 Hebrew National Hot Dogs
6 hot dog buns
1/4 cup Greek yogurt
1 teaspoon chipotle peppers in adobo sauce, or more to taste
1 pinch of sugar
1. In a large bowl, combine corn, red onion cilantro, lime juice, sugar and salt. Stir in avocado; set aside.
2. In a small bowl, whisk together Greek yogurt and chipotle peppers; set aside.
3. Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
4. To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa and drizzle chipotle cream on each hot dog. You can also toast your hot dog buns if you prefer in the broiler.
5. Serve immediately.
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