Mexican hot dog

Mexican hot dog

Take a break from Taco Tuesday with this gourmet Mexican dog.


  • 1 cup frozen corn kernels
  • 1 large tomato , finely chopped
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1/4 tsp salt


  • 2 ripe avocados , peeled and pits removed
  • 2 tsp lime juice
  • 1/4 cup chopped cilantro
  • 1/4 tsp salt
  • 1/2 cup crumbled tortilla chips


  • Salsa: Heat a large non-stick pan over medium-high. Add corn to dry pan. Cook, stirring occasionally, until golden, 4 to 5 min. Combine corn with tomato, cilantro, lime juice and salt in a medium bowl.
  • Guacamole: Mash avocados with lime juice, cilantro and salt in another medium bowl.
  • Top hot dogs with guacamole and salsa. Sprinkle with crumbled chips, if desired.
  • Recipe makes enough toppings for 8 hot dogs. We recommend barbecuing hot dogs for 5 to 10 min. (depending on size), until grill marks form and hot dogs are cooked through. Lightly toast buns on the grill, if desired. Serve hot.

Nutrition (per serving)

  • Calories
  • 100,
  • Protein
  • 2 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 8 g,
  • Fibre
  • 4 g,
  • Sodium
  • 150 mg.

Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.


Spanish hot dog

Total 35 min

Japanese hot dog

Total 20 min

Grilled Hawaiian pizza

Total 30 min

Grilled tofu banh mi burger

Total 35 min

Seafood swap series: Crispy chipotle air fryer crab cake sliders

Seafood swap series: Crispy BLTTs with ultimate sauce

5 easy no-bake desserts for every occasion

Seafood swap series: Potato chip-crusted halibut and chips

© Copyright 2022 St. Joseph Communications.


St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.


Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button