-
1
Saute the lardons in a frying pan over medium heat until the fat is rendered and the bacon is crispy.
-
2
Reserve the bacon lardons for garnish and reserve bacon fat for cooking the onions.
-
3
Caramelized onions:
-
4
Put the onions into the bacon fat, season with a 1/2 teaspoon of salt to draw out moisture and cook gently over medium heat until caramelized, about 20 minutes.
-
5
Reserve.
-
6
Corn:
-
7
Put 2 tablespoons of canola oil in a hot pan over medium heat.
-
8
When the oil starts to smoke, add the corn kernels 1/2 teaspoon of sugar, 1/2 teaspoon of kosher salt and freshly ground pepper, to taste.
-
9
Saute over high heat until the corn starts to caramelize, stirring frequently.
-
10
Remove from heat and add 1 tablespoon cilantro.
-
11
Reserve for later.
-
12
Hot dogs:
-
13
Heat a grill to high.
-
14
Put the hot dogs on the grill and sear until slightly charred.
-
15
Brush lightly with hot sauce while still on the grill.
-
16
Meanwhile, brush the inside of the buns with melted butter and arrange, butter side down, on the grill.
-
17
Grill until lightly golden brown, about 30 seconds.
-
18
Assembly:
-
19
Thinly spread the mayonnaise and mustard on each bun.
-
20
Put the hot dogs into the buns and sprinkle with a tablespoon of caramelized onions.
-
21
Top with a tablespoon of lardons and 2 tablespoons of corn mixture.
-
22
Sprinkle each with 1/2 tablespoon of Cotija cheese and a pinch of cayenne pepper.
-
23
Squeeze a little lime on each hot dog and serve.
