- 10 Minutes
- 15 Minutes
You’ve had ketchup and mustard on your hot dog; and probably chili and shredded cheese, too. But, how about classic Mexican toppings like corn, black beans, tomatoes, onion, sour cream and cilantro? Give this tasty flavor combination a try during your next backyard barbeque or summer holiday, like the Fourth of July or Labor Day! Serve with our store-baked tortilla chips and your favorite salsa for a complete meal.
- Preheat the grill to medium-high heat. Grill the corn, with the husks on, for 10-15 minutes until tender. Remove the corn from the grill and allow it to cool for 5 minutes. Remove the husks and cut the kernels off the cobs.
- Meanwhile, grill the hot dogs for 3-4 minutes until heated through, turning occasionally for even grill marks. Place the grilled hot dogs into the buns.
- Evenly divide the shredded cheese, corn, black beans, tomato, red onion and sour cream between hot dogs. Sprinkle with cilantro and serve immediately.