Classic Hot Dogs with Corn on the Cob
Classic Hot Dogs with Corn on the Cob
Ingredients
For the Hot Dogs
- 8 all-beef hot dogs
- 8 hot dog buns
- 1 yellow onion, finely diced
- 1/2 cup ketchup, as needed
- 1/4 cup yellow mustard, as needed
- 1/4 cup sweet pickle relish, as needed
For the Corn on the Cob
- 4 ears of corn, husked and silked
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the corn: Bring a large pot of salted water to a rolling boil. Carefully add the husked and silked ears of corn to the boiling water. Cover the pot.
⏱️ 5 min
- 2
Cook the corn: Boil the corn for 5-7 minutes, or until tender-crisp. While the corn cooks, prepare the hot dogs and toppings.
⏱️ 7 min
- 3
Prepare hot dog toppings: Finely dice the yellow onion. Set aside ketchup, mustard, and sweet pickle relish for serving.
⏱️ 5 min
- 4
Cook the hot dogs: You can grill, pan-fry, or boil the hot dogs. If grilling, preheat your grill to medium heat and cook for 5-7 minutes, turning occasionally, until lightly charred and heated through. If pan-frying, heat a skillet over medium heat and cook for 5-8 minutes, rolling them frequently. If boiling, add to a pot of boiling water for 3-5 minutes.
⏱️ 8 min
- 5
Warm the buns: While the hot dogs cook, lightly toast or warm the hot dog buns. This can be done on the grill for 1-2 minutes, in a warm oven, or quickly in a pan.
⏱️ 2 min
- 6
Serve: Remove the corn from the boiling water and drain. Brush each ear with melted unsalted butter and season with kosher salt and freshly ground black pepper to taste. Place the cooked hot dogs in the warmed buns and offer the diced onion, ketchup, mustard, and relish for guests to customize their hot dogs. Serve immediately alongside the corn on the cob.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Hot Dogs with Corn on the Cob
Ingredients
For the Hot Dogs
- 8 all-beef hot dogs
- 8 hot dog buns
- 1 yellow onion, finely diced
- 1/2 cup ketchup, as needed
- 1/4 cup yellow mustard, as needed
- 1/4 cup sweet pickle relish, as needed
For the Corn on the Cob
- 4 ears of corn, husked and silked
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the corn: Bring a large pot of salted water to a rolling boil. Carefully add the husked and silked ears of corn to the boiling water. Cover the pot.
⏱️ 5 min - 2
Cook the corn: Boil the corn for 5-7 minutes, or until tender-crisp. While the corn cooks, prepare the hot dogs and toppings.
⏱️ 7 min - 3
Prepare hot dog toppings: Finely dice the yellow onion. Set aside ketchup, mustard, and sweet pickle relish for serving.
⏱️ 5 min - 4
Cook the hot dogs: You can grill, pan-fry, or boil the hot dogs. If grilling, preheat your grill to medium heat and cook for 5-7 minutes, turning occasionally, until lightly charred and heated through. If pan-frying, heat a skillet over medium heat and cook for 5-8 minutes, rolling them frequently. If boiling, add to a pot of boiling water for 3-5 minutes.
⏱️ 8 min - 5
Warm the buns: While the hot dogs cook, lightly toast or warm the hot dog buns. This can be done on the grill for 1-2 minutes, in a warm oven, or quickly in a pan.
⏱️ 2 min - 6
Serve: Remove the corn from the boiling water and drain. Brush each ear with melted unsalted butter and season with kosher salt and freshly ground black pepper to taste. Place the cooked hot dogs in the warmed buns and offer the diced onion, ketchup, mustard, and relish for guests to customize their hot dogs. Serve immediately alongside the corn on the cob.
⏱️ 3 min