CAL­I­FOR­NIA DOGS

Better Homes & Gardens - Best of Summer Recipes - - Dogs Of Summer -

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*

(op­tional)

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.

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