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Tex Mex Hot Dogs

Author: Gaby


  • 4 Ball Park Park’s Finest Jalapeño Cheddar hot dogs
  • 4 hot dog buns
  • 1 recipe Guacamole
  • 8 charred jalapeno slices

For the Corn Relish

  • 6 green onions
  • 2 ears of corn husked
  • 2 tablespoons fresh lime juice divided and the zest reserved
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoon chopped chives


  • Preheat your charcoal or gas grill over medium high heat. Place Ball Park Park’s Finest franks on the grill and grill for 3-4 minutes until grill marks appear. Once grilled, remove and set aside.
  • Toast the buns for a few minutes on each side until grill marks appear.
  • Meanwhile, brush green onions and corn with 1 tablespoon of vegetable oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Cut the corn from cob and transfer the kernels to a bowl. Chop green onions and add to corn. Stir in cilantro, chives, lime zest. Season relish to taste with salt and pepper.
  • Place a few spoonfuls of guacamole in the toasted bun, followed by the Ball Park Park’s Finest frank, and top with the corn relish and charred jalapeno slices. Serve.