Ingredients: 2 ears of corn shucked
¼ cup chopped seedless cucumber
¼ cup chopped bell pepper
1 lime squeezed
2 tablespoons chopped fresh basil
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
4 chicken hot dogs
2 tablespoons BBQ sauce extra for dipping
4 hot dog buns split and toasted
Kosher salt
Directions: Step 1: Preheat your grill then place the corn on the grill turning occasionally, until slightly charred, about 6 minutes and let cool. Cut the kernels off the cobs and toss with the cucumber, bell pepper, lime juice, sugar and ¼ teaspoon salt in a bowl. Stir in the basil and olive oil.
Step 2: Grill the hot dogs, turning occasionally and brushing with the BBQ sauce, until done about 5 minutes.
Step 3: Put the hot dog in the buns and top with the corn mixture. Serve with the sweet potato fries and BBQ sauce for dipping.
