Tasty ways to top your grilled dogs this summer
By Heather Shoning
Throw a backyard bash with a bushel of hot dogs and a toppings bar. Treat guests to unique options like Mexican street corn dogs, peach-jalapeño salsa dogs or bacon and green chile–wrapped dogs. Add a Colorado twist with Olathe sweet corn, Palisade peaches and Pueblo chiles.
Mexican Street Corn Dogs
INGREDIENTS
1 tbsp butter
2 ears of Olathe sweet corn
¼ cup sour cream
juice of half a lime
¼ cup cotija cheese (crumbled)
cilantro leaves
seasoned salt
MAKE IT:
Melt the butter and brush it over the fresh corn. Roast the whole corn ears over an open flame, turning frequently until slightly charred. Cut the corn kernels off of the cob and set them aside.
Whisk together sour cream and lime juice to make the lime crema.
Drizzle the crema over the top of the hot dog. Then top with the charred corn, cotija cheese, cilantro leaves and seasoned salt to taste.
Serve immediately!
Peach-Jalapeño Salsa Dogs
INGREDIENTS
2 medium yellow
Palisade peaches, diced small
1 small jalapeño very thinly sliced
¼ cup minced red onion
2 tbsp finely chopped fresh
cilantro leaves
2 tbsp fresh lime juice
Pinch of kosher salt
MAKE IT:
Combine all the ingredients for the salsa in a medium mixing bowl. Cover the bowl with plastic wrap and refrigerate until ready to top your dogs.
Bacon & Green Chile-Wrapped Dogs
MAKE IT:
Roast and peel 4 Pueblo chiles, slice into thirds
Wrap uncooked hot dogs lengthwise with one slice of chile
Wrap one slice of bacon around hot dog from one end to the other
Grill until bacon is crispy
Top these tasty dogs with shredded Monterey Jack cheese, pico de gallo or other toppings of your choice.
