Mexican Charred Corn Dog Food

MEXICAN CHARRED-CORN DOG

Mexican Charred-Corn Dog image

Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Reuben Dog, and Banh Mi Dog.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 10

Ingredients

2 cups corn
2 teaspoons vegetable oil
2 scallions
Salt and pepper
2 tablespoons mayonnaise
2 teaspoons lime juice
4 cooked hot dogs
4 buns
Crumbled Cotija or feta
Chili powder

Steps:

In a skillet, cook corn until browned. Add vegetable oil and sliced scallion whites and cook until scallion is tender. Season with salt and pepper. Combine mayonnaise and lime juice. Place hot dogs in buns and top with corn mixture, lime mayonnaise, crumbled Cotija or feta, and sliced scallion greens. Sprinkle with chili powder.

REUBEN DOG

Reuben Dog image

Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Mexican Charred-Corn Dog, and Banh Mi Dog.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon Worcestershire sauce
Salt and pepper
4 cooked hot dogs
4 buns
Swiss cheese
Sauerkraut

Steps:

Combine mayonnaise, ketchup, relish, and Worcestershire sauce; season with salt and pepper. Place hot dogs in buns and top with dressing, Swiss cheese, and drained sauerkraut.

SKILLET MEXICAN STREET CORN

Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories Side Dish Vegetables Corn

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

Steps:

Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

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