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Ingredients
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8 hot dogs
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8 hot dog buns
Bacon and Corn Relish
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2 ears fresh corn (shucked)
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6 slices bacon
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1 red bell pepper
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0.5 tbsp. chopped cliantro
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1 tbsp. lime juice
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0.25 cup diced red onion
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0.5 tsp. kosher salt
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2 tbsp. honey mustard dressing
1 Food Prep
First, remove the husk and silk from the 2 ears of fresh corn.
- Once the corn, bacon and bell pepper have been removed from the grill and cooled, roughly chop the bacon, then remove the stem, core and seeds from the bell pepper, and dice it. Next, remove the kernels from the grilled corn with a chef’s knife.
- Finally, in a medium bowl, combine all the ingredients for the bacon and corn relish. Blend well, and set aside until ready to serve.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place 6 slices of bacon on the cool side of the grill, cover, and allow it to cook for approximately 20 minutes until crisp. Remove the bacon from the grill and set aside.
Place the corn and red bell pepper on the hot side of the grill and allow them to char on all sides, approximately 8–10 minutes. Remove from the grill.
- Once the corn, bacon and bell pepper have been removed from the grill and cooled, roughly chop the bacon, then remove the stem, core and seeds from the bell pepper, and dice it. Next, remove the kernels from the corn cob with a chef’s knife.
- In a medium bowl, combine the ingredients for the bacon and corn relish. Blend well, and set aside until ready to serve.
Wrap each hot dog tightly with a slice of bacon and set on the cool side of the grill. Cover the grill and allow the hot dogs to cook for approximately 20 minutes until the bacon is browned and crisp, and the internal temperature of the hot dog reaches 160°F on a digital meat thermometer.
To toast your hot dog buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
- Remove the bacon wrapped hot dogs from the grill and assemble by placing each one into a bun then topping with the bacon and corn relish.
- Serve immediately and enjoy.
Clint Cantwell
For safe meat preparation, reference the USDA website.
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