Tex-Mex Dogs


Recipe by Chef Nathan Lippy


Servings: 4 (2 hot dogs per serving)

Ready in: 10 minutes




8 Nathan's Famous® Hot Dog Buns from Cobblestone Bread Co®

8 Nathan's Famous® Franks

1/3 cup corn kernels

1/3 cup black beans, drained and rinsed

1/4 cup diced red onion

1/4 cup diced tomato

2 tablespoons diced green bell pepper

1 teaspoon minced garlic

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 tablespoon lime juice

1 avocado, sliced

2 jalapeños, thinly sliced fresh cilantro

1/2 cup crispy tortilla strips

salt and pepper

olive oil

Sauce (Optional):

1/4 cup sour cream

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon chopped cilantro

salt and pepper



  1. In a small mixing bowl, add the corn, black beans, red onion, tomato, bell pepper, garlic, cumin, chili powder, lime juice, salt and pepper, and a splash of olive oil.

  2. Stir to incorporate all ingredients.

  3. Grill or boil hot dogs to desired doneness and grill or steam buns.

  4. To plate, add corn and bean salsa and a few slices of avocado to the bun and then the hot dog over the top. Add fresh cilantro, jalapeño slices and tortilla strips.

  5. For the optional sauce, add all sauce ingredients into a small mixing bowl and mix evenly, then drizzle over the hot dogs and serve.