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!