, finely chopped
, peeled and pits removed
- 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)
- 2 g,
- 10 g,
- 8 g,
- 4 g,
- 150 mg.
Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.