HOT DOGS WITH CHARRED, CHEESY CHILI-LIME CORN TOPPING
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
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.
SALTED NAAN WEDGES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 16 wedges
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Cut each naan bread into 8 wedges using a knife or pizza cutter. Arrange them all on a baking sheet. Brush both sides of the wedges with olive oil. Sprinkle both sides generously with the salt.
- Bake until they're golden brown and crisp, 15 to 18 minutes.
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