start to finish 25 minutes
1 cup Grilled Corn Kernels
1/3 cup finely chopped onion ( 1 small)
1/3 cup snipped fresh basil
1 Tbsp. mayonnaise
1 Tbsp. sour cream
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. sugar
1 recipe Grilled Hot Dogs, see page 45
22/3 cups shredded romaine lettuce
2 medium roma tomatoes, thinly sliced
1 medium avocado, seeded, peeled,
and thinly sliced
Sliced fresh jalapeño peppers*
Dry-roasted sunflower kernels (optional)
1. In a small bowl stir together corn, onion, basil, mayonnaise, sour cream, vinegar, salt, black pepper, and sugar.
2. Follow directions for Grilled Hot Dogs; add 1/3 cup of the shredded lettuce to each split bun. Arrange tomato slices on one side of buns and avocado slices on the other side of buns. Place grilled hot dogs in buns. Top each with about 1 Tbsp. of the corn mixture. If desired, sprinkle with jalapeño peppers and sunflower kernels. Pass the remaining corn mixture. Makes 8 hot dogs.
grilled corn kernels For grilled corn kernels, remove husks and silks from 2 fresh ears of corn. Brush corn lightly with vegetable oil or coat with nonstick cooking spray. Grill corn, covered, over medium heat 15 to 18 minutes or until corn is crisp-tender and charred, turning frequently. Cool slightly; cut kernels from cobs. * tip Because chile peppers contain oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the peppers, wash hands and nails well with soap and warm water. per hot dog 333 cal, 19 g fat (6 g sat. fat), 26 mg chol, 772 mg sodium, 31 g carb, 3 g fiber, 6 g sugars, 11 g pro.