© Stine Christiansen | Foodstyling: Thomas Steinmann

Mexican hot dog with Debreziner, grilled corn, avocado, pickled chillies and spicy mayo

Sweet corn, hot chili, creamy avocado: the exciting flavors of Central America between two buns.

Falstaff Editorial Team

Preparation time: 00:30

Cooking time: 00:30

Ingredients (4 servings)
4 hotdog buns
4 Debreziner
1 avocado, sliced
1 lettuce heart, sliced
juice of ½ lime

For the pickled chili peppers

Ingredients (4 servings)
2 tablespoon(s) apple cider vinegar
zest and juice of 1 lime
1 teaspoon(s) sugar
1 teaspoon(s) salt
2 green chili peppers or jalepeños, thinly sliced
0.5 teaspoon(s) oregano, dried or 1 tsp oregano, fresh (optional)

For the spicy mayo

Ingredients (4 servings)
180 g mayonnaise
2 tablespoon(s) sambal oelek or sriracha (from the Asian store)
1 tablespoon(s) rice vinegar, unseasoned
sea salt

For the corn salsa

Ingredients (4 servings)
2 corn cobs, peeled
50 g feta, finely crumbled
1 small red onion, finely chopped
2 teaspoon(s) olive oil
1 teaspoon(s) lime zest, finely grated
sea salt
pepper, freshly ground
  • Place the vinegar, lime juice and zest, sugar and salt in a small bowl and stir to dissolve the sugar. Add the chilies and oregano, stir well and leave to stand for at least 30 minutes before using.
  • For the spicy mayo, mix together the mayonnaise, sambal oelek or sriracha, rice vinegar and a pinch of salt.
  • Grill the corn over a medium heat, turning occasionally, until lightly charred (about 10 minutes). Cut the corn kernels from the cobs and mix with the feta, onion, oil, lime zest and two pinches of salt and pepper.
  • Now grill the sausages until they are nicely browned. Toast the buns on the grill too.
  • Drizzle the salad with lime juice. Spread the buns with the spicy mayo, then top with sausage, corn salsa, lettuce, avocado and top with more mayo.

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Falstaff Editorial Team
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