Ingredients
| 6 | beef hot dogs |
| 8 | hot dog buns, split |
| 1 | cup LA VICTORIA® Thick ‘n Chunky Salsa Verde, warmed |
| 4 | ears corn, in husks |
| SUGGESTED TOPPINGS
Chopped red onion Cotija cheese crumbles Chopped cilantro |
Directions
Prepare grill for medium heat. Grill hot dogs. Place hot dogs in buns. Top each with salsa verde, grilled corn and suggested toppings.
Prepare indoor or outdoor grill for medium-high, direct heat. Trim the silk from the top of each corn ear. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. Place corn on grill, cover, and cook 15 to 20 minutes turning every 5 minutes or until husks are well grill marked, and exposed kernels are charred. Cool 5 minutes before pulling husks off. Cut kernels off cob.
