Description
A creative fusion of Mexican elote and Vietnamese banh mi flavors served on a hot dog. This dish combines grilled corn, tangy lime crema, and fresh herbs for a unique twist on a classic.
Ingredients
Scale
- 4 hot dog buns
- 4 beef or plant-based hot dogs
- 2 ears of corn, grilled and kernels removed
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 cup chopped cilantro
- 1/4 cup pickled carrots and daikon
- 1 jalapeño, thinly sliced (optional)
- 2 tbsp crumbled cotija cheese
Instructions
- Grill the hot dogs until cooked through.
- Mix mayonnaise, sour cream, lime juice, and chili powder to make the lime crema.
- Toast the hot dog buns lightly on the grill.
- Spread lime crema inside each bun.
- Place a hot dog in each bun.
- Top with grilled corn, pickled carrots and daikon, cilantro, jalapeño, and cotija cheese.
- Serve immediately.
Notes
- Use plant-based hot dogs and omit cheese for a vegan version.
- Adjust jalapeño slices for desired spiciness.
- For extra crunch, add crushed tortilla chips.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Fusion
- Method: Grilling
- Cuisine: Mexican-Vietnamese
Nutrition
- Serving Size: 1 hot dog
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: elote, banh mi, hot dog, fusion, Mexican, Vietnamese