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.