Do you ever see a recipe and begin salivating before you’ve even finished reading the ingredients? These Tex Mex hot dogs from Country Cleaver were that way for me. This is my kind of hot dog. Roasted. Loaded with veggies. (Basically the appearance of being healthy without actually being healthy ;) I cannot praise this recipe enough. It is so delicious. The best hot dogs we’ve ever had. My changes included making a jalapeno + cilantro crema rather than a basic crema as called (my husband doesn’t like plain sour cream), and omitting red peppers. Delicious and a really easy weeknight meal too!
- 4 Hot Dog Buns
- 4 Beef Franks
- 1 cup canned Pinto Beans, drained and rinsed
- 3 ears corn on the cob
- 2 tomatoes, diced
- ½ cup Red Onion, diced
- 2 avocadoes, diced
- 1 tsp. vinegar
- ½ cup cilantro, chopped
- 1/4 tsp. salt
- 1 jalapeno, diced (if you want it spicier leave some seeds in, if not omit them)
- 2 tsp. garlic, chopped
- 1/2 c. Mexican crema (or sour cream)
- 1/2 c. mayonnaise
- First make your crema. In a blender or food processer add crema ingredients and blend until smooth. Set aside.
- Cook corn on the cob in boiling water (or you can grill it). Once cooked, cut corn off and set aside in bowl.
- Add to bowl or corn, half of the chopped cilantro, red onion, tomatoes, avocadoes, vinegar, and a dash of salt. Mix to incorporate flavors. Set aside.
- Cook hot dogs (I placed mine on a baking sheet and roasted at 400 degrees for 15 minutes).
- For last 5 minutes of baking, place hot dog buns on baking sheet and toast until golden brown. The Trader Joe’s hot dog buns are amazing! So thick and well made.
- Assemble hot dogs by placing them in buns, topping with pinto beans, and then corn salsa mixture. Garnish with jalapeno crema and a little extra cilantro. ENJOY!!