Best Hot Dogs With Charred Cheesy Chili Lime Corn Topping Recipes

CHILI CHEESE DOG CASSEROLE

Chili Cheese Dog Casserole image

Kids and dads alike will dive right into this hearty, comforting dish. With a crispy cheese topping on a warm corn bread crust, this recipe is a keeper. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-sized pieces
1 can (15 ounces) chili with beans
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup shredded cheddar cheese, divided

Steps:

Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 1585mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein.

HOT DOGS WITH CHARRED, CHEESY CHILI-LIME CORN TOPPING

Hot Dogs with Charred, Cheesy Chili-Lime Corn Topping image

Every summer I have an annual hot dog party, and while I love to have the usual condiments, I like to amp it up a bit with something special. This street-corn-inspired topping is the perfect way to do that. It's creamy, zesty and has a little kick.

Provided by Food Network

Categories main-dish

Time 30m

Yield 12 hot dogs

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/2 white onion, finely chopped
1 jalapeno, minced (seeds removed if you want it less spicy)
3 cloves garlic, minced
4 ears yellow corn, kernels removed, cobs discarded
1 teaspoon kosher salt
12 hot dogs
12 hot dog buns
1/2 cup crema or sour cream
3 limes, zested and juiced
1/4 cup cilantro leaves, torn
1/4 cup crumbled cotija
1 teaspoon chili powder

Steps:

Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and jalapeno and saute until they begin to soften, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute.
Add the corn and salt and cook until charred, about 5 minutes. Transfer the corn mixture to a bowl to cool to room temperature.
Meanwhile, heat a rimmed grill pan over medium-high heat. Working in batches, grill the hot dogs until charred on all sides, about 7 minutes. Place the hot dogs in the buns.
Add the crema, lime zest and juice, cilantro, cotija and chili powder to the corn mixture and stir to combine. Serve the corn mixture over the hot dogs. The topping can be made up to 3 days in advance.