Description

Juicy grilled hot dogs topped with sweet charred corn, melted sharp cheddar, and a bold smoky chimichurri sauce, transforming a classic cookout favorite into a vibrant, flavor-packed meal.

Ingredients

5–6 skinless hot dogs

3 cups shredded sharp cheddar cheese

4 ears corn on the cob

Olive oil, as needed

Hot dog buns

1/2 cup parsley, chopped

1/4 cup red wine vinegar

4–6 garlic cloves, minced

1 tablespoon red chili flakes

Olive oil, to desired consistency

Salt, to taste

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Instructions

Prepare the chimichurri by combining parsley, red wine vinegar, garlic, chili flakes, olive oil, and salt in a heatproof jar.
Add a smoldering white-hot coal to the jar, cover immediately, and let smoke for 20–30 minutes. Carefully remove the coal and set aside.
Preheat the grill to medium-high heat (about 350°F).
Score the hot dogs and grill for 4–5 minutes until cooked through. Remove and set aside.
Grill the corn for 6–8 minutes until nicely charred, then cut the kernels off the cob.
Brush the inside of the buns with olive oil and toast lightly on the grill.
Fill buns with shredded cheddar cheese, close, and heat gently until cheese is melted.
Add a hot dog to each bun, top with grilled corn, and spoon chimichurri generously over the top.
Serve immediately while hot.

Notes

The chimichurri can be made a day ahead for deeper flavor.

Smoking the chimichurri is optional but adds great depth.

Adjust chili flakes to control spice level.

Sturdy buns hold up best to the toppings.

Perfect for grilling outdoors or campfire cooking.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 loaded hot dog
Calories: 610
Sugar: 6g
Sodium: 1050mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 21g
Trans Fat: 1g
Carbohydrates: 34g
Fiber: 3g
Protein: 24g
Cholesterol: 85mg