Tex-Mex Hot Dogs with Cilantro Cream Drizzle

Preheat your grill to medium.

While your grill is heating up, dice up your veggies and prepare your cilantro cream drizzle. In the bowl of your food processor or blender, combine the cilantro, mayo, sour cream, salt, pepper, garlic powder and chipotle chili powder. Pulse until combined and the cilantro has broken up. Pour into a bowl and set aside. The drizzle can be made ahead of time and refrigerated.

Season the corn with salt and pepper and brush with a little bit of oil. Place the ear directly on the grill and grill the cob until it has browned slightly, rotating it every couple of minutes. Remove the corn from the grill and set it aside to cool slightly.

Once the corn has cooled enough to handle, cut the kernels straight off the cob and set aside.

Next grill your hot dogs according to packaging instructions or until cooked to your liking. Grill the buns to your liking. Remove buns and dogs to a plate.

Place the hot dogs on the buns then layer with corn, avocado, jalapeño, tomatoes, red bell pepper, black beans, Monterey jack cheese, cilantro and pico de gallo (or salsa). Drizzle the hot dogs with the cilantro cream sauce and eat immediately!