On Board in 20: Turkey Dogs with Corn Relish and Mexican Street Corn
  • 4 turkey dogs
  • 5 cobs of corn
  • 3 tbsp mayonaise
  • 1 garlic glove, finely grated
  • 1 tsp chilli powder
  • 2 tbsp Cotija cheese (or feta will work)
  • ½ cup cilantro, finely chopped, divided
  • ¼ cup red onion, minced
  • 1 small red jalepeno pepper, minced
  • 1 tsp white sugar
  • 2 tsp white vinegar
  • ½ tsp cumin
  • 1 lime, quartered
  • 4 hot dog buns
  1. Heat BBQ to medium-high heat. When grill is hot, add turkey dogs and cook about ten minutes until done. Move to indirect heat or tent with tinfoil to keep warm.
  2. Prepare corn. Husk four cobs for the grill. You can remove husks completely or tie them back with twine. If you leave them on, they make handles for rotating the corn. Ensure the husks are not on the grill (they will catch fire) but rather sticking off the BBQ. Rotate every 3 to 5 minutes until done, about 12 minutes total. Meanwhile, combine mayonnaise, garlic and chilli powder in a small bowl and set aside. When corn is done, brush mayo mixture onto cobs and sprinkle with cheese, ¼ cup cilantro and juice of ¼ of one lime.
  3. Prepare the relish. Using a sharp knife, remove the kernels from the fifth cob (raw) and place into a medium size bowl. Add the red onion, jalepeno, sugar, vinegar, cumin, remaining cilantro and the juice from a ¼ of the lime. Stir to combine.
  4. Prepare board. Place four corn cobs on board. To each bun add a turkey weiner and a generous serving of corn relish.(Add other hot dog condiments as desired.) Garnish board with remaining lime wedges.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-turkey-dogs-with-corn-relish-and-mexican-street-corn/