Elote Inspired Bison Hot Dogs
A bold twist on street corn, this elote-inspired bison hot dog features a juicy, all-natural bison sausage topped with roasted corn, creamy feta, mayo, lime and fresh cilantro. Smoky, zesty, and totally unforgettable.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bison haché maigre
227 g
Linguines faîches
(Contient: Oeuf, Blé)
1 pièce(s)
Épi de maïs
¼ tasse(s)
Feta, émietté
(Contient: Lait)
7 g
Coriandre
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
4 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix)
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Lime
2 cs
Sauce au chipotle
(Contient: Oeuf, Lait, Moutarde, Soya Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Noix, Oeuf)
1 pièce(s)
Tomate
4 g
Assaisonnement mexicain
(Peut contenir : Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Noix, Triticale, Arachides)
Pas inclus dans votre livraison
1 cs
Huile*
½ cc
Sel*
⅓ cc
Poivre*
Ustensiles
Instructions
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce. - Preheat the oven to 450°F.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a unlined/parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mexican Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Husk Corn.
- Cut tomatoes into 1/4-in pieces.
- Roughly chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add mayo, 1 tbsp (2 tbsp) chipotle sauce, lime zest and 1 tsp (2 tsp) lime juice. Season with salt and pepper, then stir to combine.
- Add corn to one side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 10-13 min.
- Transfer to plate and let cool.
- Add hot dogs to one side of grill.
- Grill for 6-7 min, turning often, until hot dogs are grilled marked and warmed through.**
- Once hot dogs are almost finished, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To a medium bowl, add corn, tomatoes, cilantro, feta and 1 tbsp (2 tbsp) chipotle mayo. Season with salt and pepper, then mix to combine.
- Divide hot dogs between buns and top with elote.
- Divide potato wedges between plates.
- Serve chipotle mayo on the side for dipping.
- Squeeze a lime wedge over top, if desired.
