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Summer BBQ Hot Dog with Blueberry & Corn Salsa



For the hot dogs:
  • 4 hot dogs

For the fixings:
  • 4 hot dog buns

  • ¼ cup mayonnaise

  • ¼ cup bbq sauce

For the salsa:
  • 1 ear of corn, charred, and kernels cut off

  • ⅓ cup California Giant halved blueberries

  • ½ avocado, small diced

  • 2 tsp lime juice

  • Zest of ½ a lime

  • ¼ tsp kosher salt


  • In a small mixing bowl, stir together all ingredients for the salsa. Set aside.

  • In a small mixing bowl, stir together mayonnaise and BBQ sauce until well combined. Set aside.

  • Heat your grill or cast iron grill pan to 375 degrees and make sure the pan or grill is well seasoned or oiled. 

  • Grill hot dogs until your desired doneness. Set aside to rest for a few minutes.

  • Toast the hot dog buns on the grill or in the oven and then lie out inside facing up. Spread 1 T of bbq mayonnaise on both parts of the hot dog in the bun and then sprinkle about 1 T of corn salsa on both parts of bun as well. The bbq mayonnaise will help the salsa stick and not fall out of the hot dog.

prep time
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