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I must confess: I’ve never been much of a hot dog person. At a tailgate or poolside, I’ll happily indulge. But when scouring the Internet for new recipes, franks are not usually on my radar. At least, that used to be the case.
There has been a lot of buzz around hot dogs during the last couple years, and the momentum hasn’t stopped. Not just for game day anymore, the popular American finger food has become trendy and edgy, pushing past traditional ketchup and mustard to embrace new and bolder toppings. Hot dogs are popping up on menus worldwide and taking over magazine spreads; the question is whether they’re worth the hype. I may have been a skeptic before, but after making Brooklyn’s Corniest Hot Dog, I am a firm believer. Corn and caramelized onions are a match made in heaven. Add bacon, and now we’re really cooking. Needless to say, this recipe was a winner.
Grab a fork and knife, because you’ll want to scoop up all of the overflowing toppings the bun couldn’t handle. The corn and onion bring a hint of sweetness, while the hot sauce, cayenne and mustard add a kick to each bite. When it’s time to assemble, consider layering the cheese first so it can melt slightly to become a lovely creamy base. Wary of squirting that bit of lime? Don’t be. It adds a surprising freshness that makes this recipe top dog.