Hot Dogs Three Ways
When I host BBQ’s, I love to serve up classic grilled all-beef hot dogs on toasted buns. There's nothing wrong with ketchup and mustard, but to elevate the meal, I include hot dog toppings inspired by my travels and favorite cuisines. Hawaii, Vietnam, and Mexico are the inspiration for this trio -- the Bánh mi-style dog is pickley, spicy, and herbaceous; the Elote-style dog perfectly combines the sweetness of summer corn with tangy Tajin and rich sour cream; and the Hawaiian-inspired dog gets topped with a savory grilled pineapple salsa.
- Servings 4-6
- Dish Main
- Time 35 min
- Skill Home Cooks
Ingredients
Hot Dogs Topped Three Ways: Bánh Mi, Hawaiian, and Elote Style ingredients
Bánh mi-style hot dog toppings ingredients
Hawaiian-style hot dogs ingredients
Elote-style hot dogs ingredients
Parts
Hot Dogs Topped Three Ways: Bánh Mi, Hawaiian, and Elote Style
Before you grill your hot dogs, prepare the toppings as described below.
Grill the hot dogs and buns.
Top the Banh-mi-style hot dogs with the pickled daikon and carrot, sriracha, mayo, and fresh cilantro. (Recipe below)
Top the Hawaiian-style hot dogs with the pineapple salsa, extra jalapeno if desired, and your favorite hot-dog condiments. (Recipe below)
Top the Elote-style hot dogs with the grilled corn, sour cream, pickled red onion, Tajin, and crumbled Cotija cheese. (Recipe below)
Bánh mi-style hot dog toppings
Peel your carrot and daikon. Cut your carrot and daikon into matchsticks, about 2” long.
In a bowl, whisk together the rice vinegar, lime juice, water, sugar and salt until the salt dissolves. Add the sliced carrot and daikon to the mixture, and let it marinate for at least 1 hour; this can be made up to 5 days ahead of serving.
Hawaiian-style hot dogs
Over a hot grill, grill your pineapple until nicely charred, about 3 minutes per side. Once cooled, dice the pineapple.
Finely dice the jalpeno and red onion.
Combine the diced grilled pineapple, jalapeno, and red onion in a bowl. Top with the juice of 1 lime, and season with salt and pepper. Taste, and add more lime or seasoning as desired. Reserve in the fridge until ready to serve.
Pineapple salsa can be made up to 3 days ahead of time.
Elote-style hot dogs
On a hot grill, grill your corn until charred and tender, about 4-5 minutes per side. Once charred, remove the corn from the cob, season with salt and pepper to taste, and reserve.
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