Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories424.2 kcal (21%)
Total Fat25.2 g (36%)
Carbs42.5 g (16%)
Sugars9.7 g (11%)
Protein10 g (20%)
Sodium832.7 mg (42%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3chorizo sausages
cooked or raw
Avocado oil
3 earscorn
shucked and cleaned
2red peppers
0.5 headgreen cabbage
sliced into 1/2 inch thick rounds and washed
Kosher salt
seasoning
or just make your own
6 Tbspunsalted butter
6potato buns
hot dog
Kewpie mayo
or another mayo in a squeeze bottle - I found Kewpie at Wegmans
cilantro
for topping
1.5limes
Instructions
Step 1
1. Preheat the grill to high heat (500 degrees.) Place veggies on a sheet pan. Season with oil, salt and everything but the elote seasoning on both sides.
Step 2
2. Place the chorizo sausages and veggies onto the grill. Close the grill and cook the veggies for about 7 minutes on high heat. Flip the veggies and sausage. Cook for another 5-7 until charred on all sides. Allow the sausages to cook for another 5 minutes or so, until golden brown and fully cooked through. If using pre-cooked sausages, you can remove them from the grill with the vegetables. Adjust the grill to low heat.
Step 3
3. As the veggies cool, heat a small sauce pan. Add butter, 1 tbsp elote seasoning, juice of 1/2 lime, and a pinch of kosher salt. Melt together. Brush potato buns with the butter. Place the buns onto the grill and toast the inside for 1-3 minutes, until golden brown. Remove.
Step 4
4. Slice the corn off the cob. Chop up the cabbage and peppers. Slice the chorizo in half, lengthwise, giving you 6 half sausages. Plate the buns. Drizzle mayo onto the buns. Top with cabbage and corn. Add the sausage. Add red pepper on top. Drizzle more mayo. Sprinkle elote seasoning and top with cilantro and a splash of lime juice. Serve with lime wedges. Enjoy!
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