Loaded Tex-Mex Hot Dogs with Pickled Jalapenos
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Hot Dogs:
8 hot dogs
8 hot dog buns
1 cup shredded pepperjack cheese
1 cup Paisley Farm Pickled Green Jalapeno Peppers, drained
For the Corn Salsa:
2 ears of corn, husked
4 green onions, thinly sliced
1 cup Pico de Gallo or your favorite chunky salsa, drained of excess liquid
1 15.5 oz can black beans, drained and rinsed with cool water
Juice of 1 lime (about 1 ½ tbsp.)
¼ cup chopped cilantro, or to taste
¼ tsp. salt, or to taste
For the Guacamole:
(*NOTE: Store bought guacamole would also work! You’ll need about ¾ cup)
1 large avocado
1 tbsp. lime juice
1/8 – ¼ tsp. garlic powder
1/8 – ¼ tsp. onion powder
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
2 tsp. sour cream or plain yoghurt (optional but makes for a creamier guacamole)
Instructions
- First, make the guacamole. Carefully cut the avocado in half and remove the pit. Scoop out the fruit and add to a small mixing bowl. Add the lime juice, followed by the garlic powder, onion powder, salt, black pepper, and sour cream (if using). Mash and mix everything together until smooth. Cover and set aside.
- Next, grill the corn and hot dogs. Preheat your charcoal or gas grill to medium-high heat. Brush the ears of corn with cooking oil (I like avocado oil) and sprinkle with a little salt and pepper. Grill, rotating occasionally, until slightly charred; about 8 minutes. Remove from the heat and set aside to cool. (Alternately, if you don’t have a grill, you can cut the corn off the cob while raw and toast in a lightly oiled skillet over medium heat for a few minutes, stirring often. You can also use the corn kernels directly from the cob without cooking first!)
- While the corn is cooling, add the hot dogs to your grill. Cook, rotating occasionally, for about 4 minutes; or until grill marks appear. Transfer to a plate and cover with foil to keep warm. (If you don’t have a grill, you can also cook the hot dogs in a skillet, boiling water, or the oven! Any variation will work for this recipe!)
- When the corn is cool enough to handle, carefully cut the kernels off the cob and transfer to a medium/large mixing bowl. Add the green onions, Pico de Gallo, black beans, lime juice, cilantro, and salt. Mix well and set aside.
- Now it’s time to build the hot dogs. Start by spreading a few spoonfuls of guacamole on the inside of each hotdog bun. Next, place a hot dog in each bun and top with a good amount of the shredded cheese. Top the cheese with corn salsa and a generous amount of pickled jalapeno slices. Serve immediately.