Elote Inspired Bison Hot Dogs
- Oeuf
- Blé
- Lait
- Moutarde
- Orge
- Soya
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Noix
- Oeuf
- Triticale
- Arachides
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.
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.
