Grilled Hot dog with Corn Relish and Pickled Red Onion
The best hot dog on the block!
- step-by-step directions
- 1/2 cup distilled white vinegar
- 1/2 cup sugar
- 2 tablespoons mustard seeds
- 1 teaspoon mustard powder
- 1/4 teaspoon ground turmeric
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups fresh corn kernels
- 1 cup finely diced red bell pepper
- 1/4 cup diced onion
- 1 red finger chile (minced)
Grilled Hot dog:
- canola oil (for greasing)
- 4 hotdogs
- 4 hotdog buns (warmed)
- corn relish (to serve, recipe above)
- pickled red onions (to serve)(http://abc.go.com/shows/the-chew/recipes/carla-hall-pickled-red-onions)
- For the Corn Relish: Bring the vinegar, sugar, water, mustard seeds, mustard powder, turmeric, salt, pepper, and 3/4 cup water to a boil in a medium saucepan, stirring to dissolve the sugar. Add the corn, pepper, onion, and chile. Boil, stirring occasionally, for 10 minutes.
- Divide among jars and can properly or seal and refrigerate for up to 2 weeks.
- For the Hot Dogs: Heat a grill of grill pan over medium-high heat. Add hot dogs and cook until charred and warmed through, about 2-3 minutes per side. To serve, transfer hot dogs to the warmed hot dog buns and top with corn relish and pickled red onions.
- Tip: Use the corn relish to jazz up a burger or a slice of pizza!
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