Elote Pickle Dogs

Ingredients

—-FOR THE PICKLE DOGS—-
6 Mt. Olive Whole Kosher Dill Pickles
6 hot dogs
Chipotle mayo, for drizzling


—-FOR THE ELOTE TOPPING—-
6 ears of corn, shucked
1 bunch cilantro, chopped
1 bunch scallions, sliced
1 red bell pepper, diced
2 jalapeños, diced
6 pickle spears (cut from the Mt. Olive Kosher Dill Pickles), diced
1/3 cup cotija cheese, plus more for garnish
1 tablespoon BBQ dry rub
Zest and juice of 2 limes
1/2 cup mayonnaise
Salt and pepper, to taste

Instructions

1. Shuck the corn and season it with your favorite BBQ dry rub. Grill over medium-high heat for 15–20 minutes, turning occasionally, until lightly charred on all sides. Remove from the grill and let cool.
2. Using a sharp knife, cut two 45-degree angled slits into the top of each Mt. Olive Kosher Dill Pickle. Remove the pickle spear and scoop out the seeds to create enough space for a hot dog.
3. Dice the grilled corn and the removed pickle spears. Add them to a large bowl along with the cilantro, scallions, red bell pepper, jalapeños, cotija cheese, BBQ dry rub, lime zest, lime juice, and mayonnaise. Season with salt and pepper to taste, then mix until well combined. Cover and refrigerate for 30 minutes to allow the flavors to meld.
4. Grill the hot dogs until cooked through and lightly charred.
5. Place each hot dog into a hollowed-out pickle “bun.” Top generously with the chilled elote mixture, additional cotija cheese, and a drizzle of chipotle mayo.
6. Serve immediately and enjoy!

Course: Main Dish

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