Why You’ll Love Grilled Hot Dogs with Chimichurri Recipe

I love this recipe because it takes very basic ingredients and transforms them into something unforgettable. The chimichurri adds brightness and heat, the grill brings out deep smoky flavors, and everything comes together quickly with minimal prep. I also enjoy how casual and shareable this dish is, making it ideal for camping, cookouts, or relaxed backyard meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Hot Dogs:
5-6 hot dogs skinless
3 cups shredded sharp cheddar cheese
4 corn on the cob
Olive oil as needed
Hot dog buns

Smoked Chimichurri:
½ cup parsley chopped
¼ cup red wine vinegar
4-6 garlic cloves minced
1 tbsp red chili flakes
Olive oil to desired consistency
Salt to taste

Directions

I start by making the smoked chimichurri. I add all the chimichurri ingredients to a mason jar along with a smoldering, white-hot coal from the fire. I quickly cover the jar to trap the smoke and let it marinate for 20–30 minutes before carefully removing the coal and setting the sauce aside.

Next, I preheat the grill to medium-high heat, around 350°F. I score the hot dogs and grill them for about 4–5 minutes until cooked through, then pull them off and set them aside.

I place the corn on the grill and cook it until nicely charred, about 6–8 minutes. Once done, I remove it from the grill and slice the kernels off the cob.

I brush the inside of the hot dog buns with olive oil and toast them on the grill. Once lightly toasted, I open them up, fill them with shredded cheddar cheese, fold them over, and let them cook slowly with a lid or cover until the cheese is fully melted.

To assemble, I add a hot dog to each bun, top it with grilled corn, and finish with a generous spoonful of chimichurri before serving.

Servings and Timing

I make this recipe to serve about 4 people. Prep time takes me around 5 minutes, cook time about 30 minutes, and the total time comes to roughly 35 minutes.

Variations

I sometimes add extra chili flakes to the chimichurri when I want more heat. I also like swapping parsley for a mix of herbs when I want a different flavor profile. When I’m feeling indulgent, I pile on extra cheese or add grilled vegetables alongside the corn.

Storage/Reheating

I store leftover chimichurri in an airtight container in the refrigerator for up to 3 days. If I have leftover components, I reheat the hot dogs and corn on the grill or in a skillet and assemble fresh for the best texture.

FAQs

Can I make the chimichurri ahead of time?

I often prepare it a day ahead and keep it chilled to let the flavors develop.

Do I need to smoke the chimichurri?

I love the smoky flavor, but it’s still delicious without the smoking step.

How spicy is this recipe?

I find it moderately spicy, but I easily adjust it by changing the chili flakes.

Can I cook everything over a campfire?

I’ve made this entirely over a campfire, and it works great with a grill grate.

What type of grill works best?

I use both charcoal and wood-fired grills with great results.

Can I skip the corn?

I sometimes skip it, but I enjoy the sweetness it adds.

What buns work best?

I like sturdy buns that can hold all the toppings without falling apart.

Can I use a different cheese?

I swap cheddar for other melting cheeses depending on what I have.

How do I keep the buns from burning?

I toast them gently and move them to indirect heat if needed.

Is this good for large groups?

I find it perfect for groups because everything is easy to scale up.

Conclusion

These grilled hot dogs with chimichurri are one of my favorite ways to elevate a classic comfort food. I love the smoky, zesty flavors and how effortlessly this recipe brings people together, making it a go-to meal for outdoor cooking and casual gatherings.