Corn Queso Fresco and Tomato Hot Dogs with Pickled Onions
25 mins prepServes 6
A festive 4th of July hot dog recipe featuring homemade pickled red onions and a flavorful corn, queso fresco, and tomato topping. Served with grilled hot dogs in buns.
Instructions for pickled onions:
Place onion slices and garlic cloves in a large jar. Set aside. Place sugar, salt, peppercorns and white vinegar in a medium sauce pan over medium heat; bring to a boil and immediately pour in jar containing onion slices and garlic cloves. Let cool. Enjoy or store tightly sealed with a lid and refrigerate.
Instructions for queso fresco and tomato topping:
Heat oil in a medium frying pan over medium heat. Add corn and cook, stirring frequently until corn begins to char. Set aside to cool. Combine tomatoes and cheese in a medium bowl. Add corn, lime juice and stir to mix ingredients well.
To serve:
Assemble hot dogs, top with queso fresco/tomato topping and pickled onions. Serve with pickled jalapeños and fries.
