Grilled Hot Dogs with Seasoned Corn Ribs and Avocado Crema
Take your BBQ to the next level with Grilled Hot Dogs paired with Seasoned Corn Ribs and a zesty Avocado Crema. The Sealand All Beef Grass-Fed Hot Dogs offer a succulent, flavourful bite, perfectly complemented by the crispy, chili-spiced corn ribs that curl up as they grill.
The Avocado Crema, a smooth blend of avocado, lime, and jalapeño, provides a cool, tangy counterpoint to the smoky, savoury flavours of the dish. Inspired by traditional cookouts with a gourmet twist, this recipe is an exciting addition to any summer menu.
Grilled Hot Dogs with Seasoned Corn Ribs and Avocado Crema
*add your favourite ingredients like avocados, cheeses, etc*
Avocado Crema
2/3 cup Greek Yogurt or sour cream
1 large Hass avocado or 2 smaller ones , pitted and peeled
1/2 teaspoon salt
1 jalapeno
1 clove galic
Juice of 2 limes
1/4 cup cilantro, leaves
Directions
Remove the Sealand All Beef Grass Fed Hot Dogs from the box. Pick 2 of the 6 pack individually packed hot dogs (depending on your appetite) and remove from the packaging.
Defrost at room temperature or overnight until completely thawed.
Preheat the grill to medium heat.
Start by making the seasoned corn ribs as they require longer cooking time.
Place the corn with the bigger base at the bottom on a cutting board.
Take a knife and cut along the middle of the con vertically to have two equal halves of corn.
Then cut each half vertically as well into two. You’ll end up with 4 long strips per corn cob.
You can cut each strip into half horizontally creating shorter ribs, or keep them as is.
In a bowl season the corn with chilli powder and olive oil.
Place on a medium low grill, covered and allow the corn to cook until tender while flipping every 4-5 minutes.
The corn will curl up and char, and become softer to eat.
When ready, make sure to remove it into a bowl and cover it with foil or plastic wrap to soften further as you prepare the hot dogs and crema.
For the avocado crema: Add all ingredients in a mini blender or food processor and process until a smooth and creamy dip. You can adjust the thickness by adding more water to loosen up the dip or keep it as is.
For the hot dogs, take a sharp knife and slash each hot dog diagonally creating slits about 1 inch apart.
You can also make the trending spiral hot dogs by placing a wooden skewer along the length of each hot dog.
Use a paring knife and slice around the hot dog while rotating it to create swirls. Remove the wooden skewer and it’s ready.
Optionally you can season the hot dogs with salt, pepper and olive oil before grilling.
Grill the hot dogs on medium high heat while rotating them for about 5-7 minutes.
Assemble the sandwiches.
Use your favourite hot dog buns, sauces, and toppings. Load the sauces over the buns, add the hot dogs and then finish with the toppings.
Serve the hot dog sandwiches with the seasoned corn ribs, avocado crema dip.
