Coneys and Kale has returned from a brief hiatus in order to bring you the most enticing, unique, recipe you’ve probably seen lately. It begins with a simple hot dog inside a bun, and ends with an explosion of flavor and a satisfied belly!
This recipe came about after I experienced something truly remarkable: An AWESOME veggie dog at Imperial in Ferndale. Never have I ever had a vegetarian hot dog that I really enjoyed. But seriously, this dog was to die for, in my opinion. So, naturally, I wanted it again.
Thus, my mission began to put my own spin on Imperial’s vegetarian stroke-of-genius-dog. I replicated some of the toppings, including corn, avocado, and some spicy jalapeños. My “dawg” is much more simplified, yet still extremely tasty. But I’d recommend also trying the real thing at Imperial the next time you’re in Ferndale. They have bacon-wrapped hot dogs too…Mmmm…
Serving size: 6 dogs
Cost: About $16 total
- 6 veggie and/or meat-based hot dogs
- Hot dog buns
- 2 ears of corn, shucked
- 2 avocados, scooped out and mashed
- 1 bunch of fresh cilantro, chopped
- Juice of one lemon or lime
- 1-2 tomatoes, chopped
- 2 jalapeño peppers, seeds removed, chopped
- Pepper jack cheese, grated (you can never have too much cheese, right)?
- Mustard, ketchup, any other condiments of your choice
1. Preheat your grill. While the grill is heating, remove silk and husk from corn.
2. Wrap corn in tinfoil and place on the grill for 15 to 20 minutes, turning occasionally until tender.
3. Once corn has cooled, remove kernels. Here’s a great vid that shows a cool way to do this! https://www.youtube.com/watch?v=YOJrREMXBYo
4. In a medium-sized bowl, mix together avocado, tomato, cilantro, and lemon or lime juice. Add other seasonings if you desire.
5. Heat grill, and cook your dawgs until desired level of done-ness.
6. Place veggies, cheese, and desired condiments in bun with your dawg, and chow down!