Mexican Corn Salad

Serving: 6

Ingredients

4 cups of corn

3 tablespoons of mayonnaise 

2 tablespoons of lime juice

1/4 cup of cilantro

1 teaspoon of chili powder

3 tablespoons of olive oil

1/2 cup of chopped red onion

Directions

1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 

~This dish can be served hot or cold~

Slaw Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

2 cups of finely chopped coleslaw

1/2 cup of diced scallions 

2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)

3 tablespoons of ramen noodles

1 tablespoons of sesame seeds

Directions

1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 

Your hot dogs will be ready once the outside begins to crack. 

2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 

3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 

4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 

Turkey Bacon Hot Dog

Serving: 4

Ingredients

1 package of Jack's 'Sweet Italian' Beef Sausage

1 (8 oz) package of turkey bacon

1 (12 oz) package of Hot dog buns

1/2 cup of onion crunch

1 avocado

3 tablespoons of olive oil

Barbecue sauce to taste

Directions

1. Coat a large skillet with olive oil. On a medium-high heat, place the turkey bacon in the skillet and fry until cooked through, but not crispy. 

2. Option One: Coat a separate skillet with cooking spray and add the sausage. On a medium-high heat, cook your sausage and constantly turn them in order that they evenly cook. 

Option Two: Place the sausage on the grill perpendicular to the grate and 1 inch apart. Turn the sausage every 1-2 minutes in order that they evenly cook. 

They will be ready once the outside begins to crack. 

3. Once your sausage is cooked through, wrap the turkey bacon around and place back in the skillet until the bacon begins to crisp. 

4. Open your hot dog buns face down, either on a grill or skillet. Toast for 30 seconds. 

5. Once your bacon wrapped sausage and bun are ready, add a slice of avocado and onion crunch. Drizzle some barbecue sauce to taste on top. 

California Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

1/2 cup of Alfalfa Sprouts

1 package of Sabra's Guacamole 

1/2 cup of diced Cherry Tomatoes

Sriracha to taste

Mayonnaise to taste 

Directions

1. Option One: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn the hot dogs every 1-2 minutes in order that they cook evenly. 

Your hot dogs will be ready once the outside begins to crack. 

3. Open your hot dog buns face down, either on a grill or skillet and toast for 30 seconds. 

4. Add a scoop of guacamole, diced tomatoes and alfalfa sprouts to each hot dog. 

5. Lightly squeeze a thin layer of mayonnaise over your hot dogs. 

6. For extra flavor add sriracha to taste.