Mexican hot dog

Mexican hot dog

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

Ingredients

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

Guacamole

  • 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

Instructions

  • 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.

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