jalapeño street corn dip chili dogs
Summer nights and dogs on the grillin' grates. That's the life.
Ingredients
- 1/2 lb vegetarian or regular beef
- 1/2 yellow onion, diced
- 1 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1 can tomato sauce
- 1/2 cup vegetable broth or water, to thin as needed
- 2 ears corn, husks removed
- 1/3 cup vegan or regular mayonnaise
- 1/3 cup cotija cheese, crumbled
- 1 tbsp lime juice
- 1 jalapeño pepper, sliced
- 6 vegetarian or regular beef hot dogs
- 6 hot dog buns
- crumbled tofu or regular bacon, to serve
Instructions
- Heat 1 tablespoon olive oil in a skillet or medium sauce pot over medium heat. Add the beef and onion; brown for 8-10 minutes. Stir in the smoked paprika, chipotle chili powder, garlic and onion powders, cumin, and a pinch of salt and pepper, then pour in the tomato sauce and broth/water. Cover and simmer gently while you work on the rest of the recipe, checking liquid level and stirring every so often.
- In the meantime, preheat your grill or grill pan to medium heat. Add the corn cobs and grill 8-10 minutes, turning every 2 minutes or so until each side is charred. Remove to a cutting board and let cool while you grill the dogs.
- On the same grill pan, cook your hot dogs according to package directions. You shouldn't need more than 5 minutes or so total to properly cook them.
- Shred the kernels off the cobs with a serrated knife. Add to a bowl along with the mayonnaise, cotija, lime juice, jalapeño, and a pinch of salt and pepper.
- Place a hot dog into a bun. Spoon over some of the chili, then a couple dollops of the street corn. Top with extra pepper slices and crumbled tofu or regular bacon, as desired.
Notes
*Tofu bacon:
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Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
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Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
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In a small bowl, whisk 1/3 cup soy sauce, 2 tbsp maple syrup, 1 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.