Mexican hot dog


  • Prep Time10 mins
  • Total Time15 mins
  • Makes8 servings
Mexican hot dog

Photo: Erik Putz

Take a break from Taco Tuesday with this gourmet Mexican dog.


  • 1 cup frozen corn kernels

  • 1 large tomato, finely chopped

  • 1/4 cup chopped cilantro

  • 2 tbsp lime juice

  • 1/4 tsp salt


  • 2 ripe avocados, peeled and pits removed

  • 2 tsp lime juice

  • 1/4 cup chopped cilantro

  • 1/4 tsp salt

  • 1/2 cup crumbled tortilla chips


  • Salsa: Heat a large non-stick pan over medium-high. Add corn to dry pan. Cook, stirring occasionally, until golden, 4 to 5 min. Combine corn with tomato, cilantro,  lime juice and salt in a medium bowl.

  • Guacamole: Mash avocados with lime juice, cilantro and salt in another medium bowl.

  • Top hot dogs with guacamole and salsa. Sprinkle with crumbled chips, if desired.

  • Recipe makes enough toppings for 8 hot dogs. We recommend barbecuing hot dogs for 5 to 10 min. (depending on size), until grill marks form and hot dogs are cooked through. Lightly toast buns on the grill, if desired. Serve hot.

Nutrition (per serving)

Calories 100, Protein 2g, Carbohydrates 10g, Fat 8g, Fibre 4g, Sodium 150mg.

Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.

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