Juicy, cheesy, and wonderfully practical for a quick lunch or picnic: a brioche hot dog with sweet corn and a blend of mozzarella and cheddar. The punchy sauce with pickles and red onion pulls everything together and gives each bite a bright, savory edge.
Ingredients
For the hot dogs
- Brioche buns — 4 pcs.
- Hot dogs — 4 pcs.
- Canned corn, drained — 5.3 oz | 150 g
- Shredded mozzarella — 3.5 oz | 100 g
- Shredded cheddar — 2.8 oz | 80 g
For the sauce
- Pickles, finely chopped — 2 pcs.
- Red onion, finely chopped — 1/2 pc.
- Mayonnaise — 3 tbsp | 45 ml
- Ketchup — 1 1/2 tbsp | 22 ml
- Mustard — 1 tbsp | 15 ml
- Honey — 1 tsp | 5 ml
Step-by-step recipe
- Make the sauce: finely chop the pickles and red onion, then mix with mayonnaise, ketchup, mustard, and honey until smooth. Chill briefly so the flavors meld.
- Grate the mozzarella and cheddar and combine them in one bowl.
- Heat a grill pan or a regular skillet over medium heat. Brown the hot dogs for 4–6 minutes, turning, until nicely colored. Or boil for 3–4 minutes.
- Drain the corn. Warm it in a dry skillet for 1–2 minutes or in the microwave so it becomes hot and juicy.
- Slice the buns lengthwise without cutting all the way through. Toast the cut side in a dry skillet for 1–2 minutes until lightly crisp.
- Assemble: spread the buns with sauce, add a hot dog, spoon over the corn, and generously top with the cheese mixture.
- Melt the cheese: cover the skillet with a lid and heat for 1–2 minutes, until the cheese has melted. Serve immediately with the remaining sauce.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Bread: brioche brings a buttery flavor and soft crumb, but soft sandwich rolls or a baguette also work well.
- Cheese: cheddar adds depth, mozzarella gives that stretchy melt. You can swap in gouda or Emmental.
- Heat: add a pinch of chili flakes to the sauce or a little jalapeño for extra kick.
- Grill: outdoors, warm the assembled hot dogs on the rack for 1–2 minutes so the cheese melts.
Nutritional value (approx.)
| Indicator | Per serving |
|---|---|
| Calories | 660 kcal |
| Protein | 27 g |
| Fat | 36 g |
| Carbohydrates | 54 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 1580 mg |
FAQ
What hot dogs are best for this recipe?
Choose hot dogs with a high meat content and natural casings. Lean beef or beef-and-pork hot dogs hold their shape well and deliver a fuller flavor.
How do you melt the cheese without an oven?
Assemble the hot dog in a warm skillet, cover with a lid, and heat for 1–2 minutes. The steam under the lid will melt the cheese quickly.
Can I replace the corn and cheeses?
Yes. Sweet peppers or caramelized onions can stand in for the corn. Gouda, Maasdam, or a pizza cheese blend can replace the cheddar and mozzarella.