Let’s be frank. The same ol’ ketchup and mustard can get pretty boring. Spice up your summer cookouts with fancy salsas and gourmet toppings. Serve with our Watermelon Orzo Salad.
Charred Corn Salsa
- 5 ears of corn on the cob
- 3 jalapeño peppers
- 2 teaspoons extra virgin olive oil
- 1/2 small red onion, finely chopped
- Zest and juice of 1 lime
- Salt and pepper to taste
Preheat grill to medium-high heat. Brush corn and peppers with the oil and place vegetables over the grill, turning occasionally until they develop grill marks and are fully cooked. Remove from grill and let cool.
Peel the skins from the peppers. Finely chop the peppers and corn and combine with onion, lime zest and juice. Season to taste with salt and pepper. Can be refrigerated in an airtight container for up to three days.
Serve corn salsa on top of grilled hot dog on a toasted bun.
- One pound red or green cabbage (about 1/2 medium head), shredded (about 6 cups)
- 1 large carrot, peeled and shredded
- 1 teaspoon salt
- 1/2 small onion, minced
- 1/2 cup mayonnaise
- 1/4 teaspoon celery seeds
- 2 tablespoons rice vinegar
- Black pepper
- Dill pickle spears
Toss the cabbage, carrot and salt in a colander and set over a medium bowl. Let stand until the cabbage wilts and drains, at least 1 hour or up to 4 hours. Rinse the cabbage and carrot under cold water. Press, but do not squeeze to drain; pat dry with paper towels.
Combine cabbage, carrot, onion, mayonnaise, celery seeds and vinegar in a medium bowl. Toss to coat and season with pepper to taste. Serve chilled. Can be refrigerated in an airtight container for up to two days.
Serve slaw and a pickle on top of grilled hot dog on a toasted bun.
- Fresh pineapple
- Large sweet onion
Preheat grill to medium-high heat. Chop pineapple and onion into large bite-sized pieces and place on skewers to grill. Place skewers on grill and turn occasionally until they develop grill marks and are fully cooked. Remove from grill and let cool. Chop into smaller pieces and place in a small serving bowl.
Serve pineapple and onion on top of grilled hot dog on a toasted bun.