Inspired by Mexican Street Corn, this whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll.
Instructions
- Split a *bolillo roll across the top and stuff with the hot dog of your choice.
- Toss roasted corn kernels with a little mayo and lime juice and spoon them over the hot dog, then top with oregano, chili powder, crumbly Mexican cotija cheese & hot sauce.
- Decorate with a squirt of mayo.
- * Note: Bolillos are a slightly sweet variation of baguettes that may have stemmed from the French invasion of Mexico. This recipe and photo were created for my monthly column on the FoodNetwork.com.
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