A bacon-wrapped hot dog that is grilled until crispy, and then topped with a spicy mix of corn, black beans, jalapenos, onions, and tomatoes and smothered in fresh Mexican cream.
Place tomatoes in a fine-mesh strainer set in a bowl, season with salt and toss to combine. Let tomatoes sit for 10 to 15 minutes. Discard liquid, transfer tomatoes to a bowl, and add in onion, corn, black beans, cilantro, lime juice, and garlic; toss to combine. Season with salt to taste. Set aside.
¾ cup tomatoes, ⅓ cup yellow onion, ⅓ cup sweet corn, ⅓ cup black beans, 1 tbsp jalapeño pepper, 1 clove garlic, 2 tbsp dried cilantro, 2 tsp lime juice, ½ tsp salt
Mexican Crema
Add heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine.
1 cup heavy cream, 2 tbsp buttermilk
Cover tightly with plastic wrap or a lid and let sit in a warm spot for 12 to 24 hours.
Add lime juice, salt, and mix until well combined.
1 tbsp lime juice
For the Hot Dogs:
Wrap a slice of bacon around each hot dog, spiraling the bacon down the length of frank. Place hot dogs on the cool side of the grill or in a cast-iron griddle, cover, and cook until bacon has fully cooked and lightly browned 10 to 15 minutes.
8 strips bacon, 8 all-beef hot dogs
Place hot dog buns on the hot side of the grill or in a cast-iron griddle, cut side down, and cook until lightly toasted, about 30 seconds. Transfer to a serving platter, place a hot dog in each bun, and top with pico de gallo, avocado slices, and Mexican crema. Serve immediately.
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