Mexican Street Corn Dogs

The only thing that screams “summer!” more than corn on the cob is corn tossed with lime juice, jalapeño peppers, and chili powder and served on a grilled Tofurky hot dog. These Mexican Street Corn Dogs are a creative twist on a Summertime staple!
PS – You might also think about serving these with corn tortillas instead of buns–just don’t call it a taco.

5 servings

what you’ll need:

3 ears corn
1 tablespoon olive oil
1 jalapeño pepper, minced
2 tablespoons vegan mayonnaise (Such as Follow Your Heart)
½ cup vegan cheese crumbles
1 tablespoon chili powder
1 tablespoon lime juice
¼ teaspoon fine sea salt
1 package Tofurky Hot Dogs
5 hot dog buns
Cilantro and sliced jalapeños, for garnish

how to make:

  1. Prepare a hot grill fire or heat a grill pan over medium-high heat.
  2. Brush corn with oil and grill, turning occasionally, until charred on all sides. Transfer to a cutting board and cut corn from the cob.
  3. In a medium bowl, toss corn with jalapeño, mayonnaise, cheese crumbles, chili powder, lime juice, and salt.
  4. Grill hot dogs and place in buns.
  5. Top with corn salad, cilantro, and jalapeños.