BCT Hot Dogs with Pickled Sweet Corn

All-beef hotdogs with crispy bacon, pickled sweet corn and Roma tomatoes on toasted Sub Rolls.


Pickled Sweet Corn
  • 2 Ears of Corn (kernels only) or 1 pound frozen
  • ¼ Small Red Onion, thinly sliced
  • 1 Clove garlic, thinly sliced
  • 1 Jalapeño, thinly sliced (optional)
  • 2 Sprigs Cilantro
  • ½ C. Distilled White Vinegar
  • 1 C. Water
  • 1 Tbsp. Kosher Salt
  • 1 tsp. Cane Sugar
Hot Dog
  • 4 All-beef Hot Dogs, steamed
  • 1 pkg. Canyon Bakehouse Sub Rolls, toasted
  • ¼ C. Chipotle Aioli
  • 1 C. Pickled Sweet Corn (see above)
  • 4 Slices Bacon, cooked
  • 2 Roma Tomatoes, thinly sliced


  1. To make the pickled sweet corn, boil 3 quarts of water in a large stock pot. Add the sweet corn cobs and cook until vibrant and just tender, 2-3 minutes. Drain and plunge into cold water to stop the cooking process.
  2. Cut the kernels from the cobs and transfer to a pint jar. Add the sliced onion, garlic, jalapeño (if using) and cilantro.
  3. Combine the vinegar, salt and sugar to as saucepan and bring to a low boil. Stirring, cook until the salt and sugar are dissolved, about 2 minutes. Pour over the veggies and allow the mixture to cool completely. Leftovers may be sealed and stored in the refrigerator for up to two weeks.
  4. Assemble each Sub Roll with a slice of crispy bacon, fresh sliced tomato, a steamed hot dog, chipotle aioli and pickled sweet corn.


Difficulty: Easy

Prep: 35 minutes

Cook: 10 min

Servings: 4