This post is really just a recommendation to make the topping and skip the hot dog. The topping is completely delicious. I didn’t think that cooking corn (I used defrosted frozen stuff) in a dry skillet would actually make much of a difference for flavor. I was so wrong. The browning brings out the sugar in the corn, making it the perfect foil for all of the other sour ingredients. I think I overcooked my corn a little, though. The recipe says to roast the corn in a dry skillet until it is browned, then add oil and scallion greens, and cook until the scallions are soft. Well, the corn doesn’t magically stop cooking once you add the oil and scallions, so I cut this whole process off before the scallions were cooked because the corn was edging from brown to black. That having been said, it was delicious. I think I would brown the corn by itself until it is very nearly fully browned, then add the oil and scallions to brown it the rest of the way while the onions cook.
I wound up absolutely loving the corn topping, dressing, everything. So I was super excited to eat the hot dog. Here’s roughly a transcript of what went on in my head with each bite: “whoo hoo! Corn! Lime mayo! This is awesome! (chew, chew) Oh, yeah, hot dog. Huh. Bun. Yeah…ok, I guess.” Then I’d take another bite and repeat that. The hot dog and bun really got in the way of the salad. Unlike the banh mi dog where the hot dog added some salt and umami to the other flavors, here it just seemed like an afterthought. So just serve the salad as a side with a hot dog that you dress as you please. Curious how I prefer my hot dog? I thought you’d never ask. I like it with cheap yellow mustard, corn relish, and raw onions. Actually, I once had that hot dog with homemade pickled watermelon rind added on and it was perfect. That would be my ultimate dog…with this corn salad on the side.
On the other hand, you could just grill corn on the cob on the grill and dress it with the lime mayo, Cojita cheese, and chili powder. That would probably be the best of the best. That cheese, by the way, tastes almost exactly like feta. I’ve also had corn dressed this way with freshly grated Parmesan. That works too.