Mexican Hot Dogs with Corn Salsa and Chipotle Cream

Change up your usual toppings and opt for and avocado-corn salsa, chipotle cream, and cotija cheese to make these Mexican hot dogs.

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When grocery shopping I always bring reusable shopping bags and have never run into a cashier that seemed confused by them. However, half the time I bring them into other stores such as Target, Marshalls, etc. the cashier starts looking for a bar code tag even though the first thing I said to them upon approaching was “Hi, I am using my own bag today”.

Reusable bags are common enough these days to not have it be so odd to bring one into a regular department store. Besides, I’m not going to avoid plastic bags at the grocery store just to acquire them elsewhere. I do use them for my small bathroom trash can and really should work on an alternative, but I don’t need very many to meet that call to duty.

Which brings me to a cool thing happening on the west coast (other than my brother, sister-in-law and nephew moving there in a month) – bans on plastic bags! It started in San Francisco in 2007 and has slowly spread to other major cities over the years such as Los Angeles and Sacramento. Chicago, Portland and Dallas look like they might be next in 2013. So start busting out those reusable bags if you haven’t already!

And as I update this post 10 years later (2023), certain stores in Columbus, OH where I live now have started banning them. Evidently this trend did not spread quite as quickly as anticipated haha.

Oh and food? Yes you are here for food not my ramblings and I am here to tell you to make these Mexican hot dogs. They are regular turkey hot dogs topped with Mexican inspired deliciousness – which I actually recently learned usually involves bacon because in Mexico they think American put bacon on everything. Instead, these Mexican hot dogs are topped with a salsa made from corn, jalapeno, avocado and some seasonings.

But it doesn’t stop there. Next some chipotle peppers come out to play mixed with Greek yogurt for a perfect chipotle cream topping. Perfect served with street corn or some spicy sweet potato fries, which are delicious dipped in any leftover cream (which totally happens when you forget to top your hot dog with it until halfway through your meal, hence the one photo below that actually has the sauce – ha!).

MEXICAN HOT DOGS WITH CORN SALSA AND CHIPOTLE CREAM

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CORN SALSA

• 1 cup corn kernels
• 1/2 jalapeño, seeded and diced
• 2 Tbsp diced red onion
• 1 Tbsp chopped fresh cilantro leaves
• 1 Tbsp freshly squeezed lime juice
• Pinch of sugar
• Pinch of salt
• 1/2 avocado, seeded, peeled and diced

CHIPOTLE CREAM

• 2 Tbsp Greek yogurt (I used 2% plain Chobani)
• 1/2 tsp adobo sauce from a can of chipotle peppers in adobo sauce, or more to taste

HOT DOGS

• 4 of your favorite hot dogs
• 4 hot dog buns
• Cotija cheese, for garnish

Directions

1. For the salsa: In a large bowl, add the corn, jalapeño, red onion, cilantro, lime juice, sugar, and salt, stirring until evenly distributed. Carefully fold in the avocado; set aside.
2. For the cream: In a small bowl whisk together Greek yogurt and adobo sauce; set aside.
3. For the hot dogs: Preheat grill to medium-high heat. Add hot dogs to the grill and cook until lightly browned, about 3-4 minutes a side.
4. To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa, a drizzle of chipotle cream, and crumbled cotija cheese.

Source: Adapted slightly from Damn Delicious.

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Post updated 7/18/2023, photo above is the original.