Description
Topped with an entire lineup of south of the border favorite ingredients, this hot dog is full of color and drizzled with Mexican Crema! It’s spicy, fresh and totally fun.
Ingredients
Scale
- 4 Hot Dog Buns
- 4 Beef Franks
- 1 cup Roasted Corn, stripped from Cob
- ½ cup Cilantro
- 1 cup canned Pinto Beans, drained and rinsed
- ½ cup Salsa
- ½ cup Darigold Mexican Crema
- ½ cup Red Onion, diced
- 1 Red Bell Pepper, diced
Instructions
- Preheat grill, to high. Place peeled corn cobs onto hot grill. Rotate occasionally on grill as the kernels turn golden brown. Remove from grill and allow to cool until able to handle safely. Using knife cut kernels away from the cob and set aside.
- Keep grill on to grill hot dogs next. Grill hot dogs until cooked through. Remove from grill, set aside.
- Toast hot dog buns. Fill hot dog bun with hot dog, top with roasted corn, pinto beans, red onion, bell pepper, salsa, cilantro and Darigold Mexican Crema. Devour immediately.