Corn Relish on Nathan's Hot Dog with Hawaiian Bun

1/2 C      Corn cut off of cob

1 Tbsp     Red bell peppers diced
1 Tbsp     Green bell peppers diced
2 Tbsp     Gherkin pickles diced

1/2 C      Onion diced
1/4 C      Tomato diced
1 tsp      Celery seed
2 tsp      Mustard seed
1 Tbsp     Dijon mustard
2 Tbsp     Brown sugar
1 Tbsp     White wine  vinegar
1 Tbsp     Apple cider vinegar
TT         Salt and pepper to taste

Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.

In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, gherkins and onion.

In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 10 minutes.

Transfer the finished relish to sterile jars. Refrigerate until serving.

6 ea      Nathan's all beef dog

6 ea      Hawaiian Hot Dog Bun

2 Tbsp    Butter

Cook hot dog on grill, brush and toast hot dog bun.  Garnish hot dog with desired amount of corn relish.

Mexican Street Corn Salad

10-12 large ears of fresh corn*

1 can whole chipotle peppers in adobe

3/4 cup mayonnaise

1/2 tsp ground cumin

1/2 tsp salt (or more to taste)

2 tsp fresh lime juice (or more to taste)

1/2 bunch cilantro-chopped

3 oz Cotija cheese-grated

Wash and cut the corn off the cobs. Working in batches, sauté in an oiled pan until the corn starts to caramelize. Remove from the pan and cool.

Empty the entire can of chipotles in adobo into a blender or a food processor and puree. Strain the puree through a strainer. Discard the pulp. Add 2 tbsp. of the puree to the mayonnaise along with the cumin, salt, and lime juice. Taste and add more chipotle puree, salt, or lime juice if desired. Add about half of the chipotle mayo and the cheese to the cooled corn and mix well. Add the cilantro, saving some for garnish on top. Add more chipotle mayo if desired. Sprinkle the remaining cheese and cilantro on top. Serve cold.

If desired consider adding some other items to your liking i.e. roasted bell peppers (red, orange, or green), roasted chili peppers (pasilla or jalapeño), black beans, fresh tomato, or avocado.

*If fresh corn is not available look for “Super Sweet White Corn” in your grocer’s freezer.

Peaches & Cream French Toast Casserole

YIELD: 8-10 SERVINGS

Ingredients:

1 loaf French bread

3 large peaches, about 3 cups worth of slices

8 eggs

1 1/2 cups milk

3/4 cup cream

1/4 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon kosher salt

Topping Ingredients:

1/2 cup brown sugar

1/2 cup chopped pecans

1/2 cup melted butter

1/2 teaspoon cinnamon

Instructions:

Slice the bread into 1" thick slices, then cut each piece of bread into quarters. Fit the chunks of bread into a deep 9 x 13 baking dish. You want to pack them in fairly tightly next to each other, a couple layers deep. Layer the peaches on top of the chunks of bread. Lightly beat the eggs. Add the milk, cream, sugar, cinnamon, vanilla, and salt to the bowl with the eggs and whisk to combine. Carefully pour the cream mixture over the bread and peaches in the baking dish. Cover tightly with foil and refrigerate overnight.

Preheat the oven to 350 degrees. Place the cold casserole in the oven and bake for 20 minutes. While the casserole is baking, stir together the brown sugar, butter and pecans for the topping. Remove the casserole from the oven, uncover, and drizzle with the pecan topping. Bake an additional 30 minutes, uncovered. Remove from the oven and let rest 10 minutes before serving.