Description
A creative fusion dish combining Mexican elote and Vietnamese banh mi flavors into a hot dog.
Ingredients
Scale
- 4 hot dog buns
- 4 beef or pork hot dogs
- 1 cup corn kernels (grilled or boiled)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime (juiced)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1/2 cup pickled carrots and daikon
- 1 jalapeño (sliced, optional)
Instructions
- Grill or boil the hot dogs until fully cooked.
- In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice to make the elote sauce.
- Toss corn kernels with half of the elote sauce.
- Lightly toast the hot dog buns.
- Place a hot dog in each bun.
- Top with saucy corn, pickled carrots and daikon, cotija cheese, cilantro, and jalapeño slices.
- Drizzle with the remaining elote sauce.
Notes
- Use grilled corn for a smokier flavor.
- Adjust spice levels by adding more or less jalapeño.
- For a vegetarian version, substitute with plant-based hot dogs.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilling/Boiling
- Cuisine: Fusion (Mexican-Vietnamese)
Nutrition
- Serving Size: 1 hot dog
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: fusion hot dog, elote banh mi, Mexican-Vietnamese recipe, street food