2 ears’ worth of corn kernels
1 cubanelle pepper, minced
1/4 cup minced onion
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard seed
1 teaspoon Old Bay
Stir together all ingredients in a small bowl. Cover and refrigerate at least 1 hour prior to serving. Use to top hot dogs.
Yield: about 1 cup
I love hot dogs. I really do. I have a running list of hot dog huts and regional hot dog types for pretty much every major city/state in the US and frankly, most countries I’d want to visit. We sought out three different hot dog types in Portugal, which had the craziest hot dogs I have ever had. I like to mix it up at home too, I’ve made a few fun hot dogs in the past that I’ve posted here but it is has been a while and since one of the biggest hot dog days of the year is coming up, I thought I’d share a new one in time for your 4th of July cookout!
Since corn is slowly coming into season, I went with a simple corn relish with a Baltimore-twist: Old Bay. Sadly, Baltimore doesn’t really have a signature dog ( well, we do have one wrapped in bologna but that is 1. not that exciting and slightly gross and 2. virtually unheard of or ordered even here, by natives 3. I suspect more of a kosher deli thing than a Baltimore-only thing) so I keep trying to make (a new) one happen. This relish is really good! Fresh and crisp, the perfect foil the a plump hot dog of your choice. I’ve been a Nathan’s girl but recently I had a “weinervetion” and have been getting Applegate which are tasty and better for me. A girl who eats a lot of hot dogs needs to keep that sort of thing in mind!
Rachel, thank you from the bottom of my hot dog lovin' heart! Your relish sounds like the perfect topping to this perennial favorite!