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Elote Banh Mi Hot Dogs

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A bold fusion of Mexican street corn (elote) and Vietnamese banh mi, these gourmet hot dogs feature smoky grilled sausage layered with pickled carrots, creamy chili mayo corn, fresh cucumber, jalapeños, and cilantro for a vibrant, flavor-packed bite.

Ingredients

Units Scale
  • 1/2 cup shredded carrots
  • 1/4 cup white vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 cup roasted or grilled corn kernels
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon chili powder
  • 2 tablespoons crumbled cotija or feta cheese
  • 1 tablespoon chopped green onions
  • 1 cucumber, thinly sliced
  • 1 jalapeño, thinly sliced (seeds removed for less heat)
  • Fresh cilantro leaves
  • 4 beef hot dogs
  • 4 hot dog buns, lightly toasted
  • Mayonnaise for spreading

Instructions

  1. In a small bowl, mix shredded carrots with vinegar, sugar, and salt. Let sit for 15–20 minutes to quick-pickle.
  2. In a separate bowl, mix roasted corn with mayonnaise, chili powder, crumbled cheese, and green onions. Set aside.
  3. Grill or pan-fry the hot dogs until heated through and slightly charred.
  4. Toast the hot dog buns and spread a thin layer of mayonnaise inside each bun.
  5. Place a grilled hot dog in each bun.
  6. Top with pickled carrots, elote corn mixture, cucumber slices, jalapeños, and cilantro leaves.
  7. Serve warm and enjoy.

Notes

  • Use cotija cheese for a more authentic Mexican elote flavor, or feta as a substitute.
  • For extra heat, keep the seeds in the jalapeños.
  • Quick-pickled carrots can be made in advance and stored in the fridge for up to a week.
  • This recipe is easily doubled for parties or grilling events.

Nutrition

Find it online: https://yumfoodusa.com/elote-banh-mi-hot-dogs/