Chances are when you think of hot dogs, healthy and sexy aren’t the first things that come to mind. Au contraire my friends! Let’s talk about these these Spicy Mexican Hot Dogs, all dressed up with grilled corn salsa and smashed avocado.
It’s always fun to join Elizabeth and Steven on Twin Cities Live, and yesterday I met up with them and the MN Beef Council for their 12 Days of Grilling. I wanted to give people an easy, healthy grilling option that showcased tasty beef and peak of the season vegetables. I love to bring a sense of “spiffed up easy” to lots of things I make, especially when I’m entertaining, and these hot-to-trot dogs fit right into that category.
When I had to go gluten free a few summers ago, I quickly realized that many veggie and chicken sausages have hidden gluten from the binders that help hold them together, lots of sodium, and a rather long ingredient list. And some pork hot dogs? Well, seeing that they contain a “variety of meats” was not something I even wanted to think about.
That’s when I discovered 100% all beef hot dogs, one of the healthiest grilling options out there. I seek out uncured, organic or grass-fed versions, which are higher in omega-3s and vitamins, and are raised on a vegetarian diet. They’re actually lower in fat content and calories than most hot dogs too. And because they’re all beef, you don’t have to wonder if you’ve eating whatever they call “a variety of meats.” Thousand Hills Beef (a MN company which I used here and bought at Golden Fig) or Applegate both make juicy, delicious all beef hot dogs, and you can find them at most Target stores.
And here’s where easy gourmet comes in. At the same time you’re grilling the meat, you throw a few cobs of fresh sweet corn next to them and give them a good char. Any grilled veggie puts a smile on my face, and because its such a seasonal cooking method, I do it as often as I can as a Midwest girl. And grilled sweet corn – dang, I could live off of it.
This salsa is everything I love which is why I’m eating it on just about everything these days. Sweet slightly charred grilled corn, pickled jalapenos, cilantro, red pepper and some fresh lime juice mingle, then a hit of smoked paprika and crushed red pepper flakes bring the heat. It’s perfect with these hot dogs, salty tortilla chips, scrambled eggs and heck, even by the spoonful.
All that’s left to do is make your margarita, build your spicy hot dog and get ready to do the Mexican Hat Dance once you take a bite.
Spicy Mexican Hot Dogs with Grilled Corn Salsa
To keep things as simple as possible, husk the corn, don’t soak it, just grease it up a little and put it on the grill. Keep an eye on the cobs to ensure they don’t burn, and check that the heat is around medium high.
6 (100% all beef) hotdogs
3 ears of sweet corn, shucked and husked
1 tablespoon olive oil
1 cup of finely diced red pepper
1/3 cup finely diced pickled jalapenos (I love Jeff’s Naturals)
1/3 cup diced green onion (white and green parts)
1/3 cup minced fresh cilantro
juice of one lime
1/2 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
6 hotdog buns
2 avocados, pitted and mashed
thinly sliced red cabbage (optional)
Heat grill to medium high. Brush corn with olive oil, then set on grill. Grill for a few minutes on all sides until char marks appear, signaling more flavor. Remove from heat and set aside to cool. Turn grill down to medium and cook hotdogs until golden brown on all sides.
Cut corn off of cobs and add to a large bowl. Mix in remaining ingredients. Taste and adjust salt as needed. Serve hotdogs in bun with salsa, some mashed avocado and red cabbage.