Ingredients
Scale
- 8 x ¼ pound Beef Hot Dogs
- Brioche hot dog buns
- 4 ears of fresh corn
- Cotija Cheese
- Fresh Cilantro
- 1 tbsp olive oil
- 1 tbsp chili lime seasoning
Chipotle Creama
- 6 Chipotle peppers in adobo
- ½ cup Mexican crema
- 3 tbsp cilantro
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp salt
Instructions
- Preheat the grill to get it ready for direct heat cooking.
- Drizzle avocado oil on corn then season with SPG blend.
- Grill over high heat until the corn has nice char on the outside. Cut from the cobb once cooled down.
- Mix together the grilled corn, Mexican cream, cotija cheese, cilantro and chili lime seasoning in a bowl. Mix thoroughly then refrigerate.
- Assemble Chipotle Crema by combining ingredients in a food processor then mixing thoroughly. Refrigerate once combined.
- Grill the hot dogs over direct heat rotting every couple of minutes. Remove the hot dogs when fully cooked.
- Assemble hot dogs and top them with chipotle crema, grilled elote mixture then top with more cotija cheese and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
