3 ears fresh yellow or white corn
1 cup finely chopped red bell pepper
¼ cup sweet pickle relish
1 tablespoon yellow or grainy mustard
4 Ballpark® Angus Beef Franks
4 Sara
Lee® Soft & Smooth® Wheat Hot Dog Buns Made with Whole
Grain
Heat charcoal or gas grill to high. Remove husks and silk from
corn. Grill corn on covered grill about 10 minutes until corn is
tender-crisp and scorched, turning 3 times to cook evenly. Remove
from grill.
When cool enough to handle, cut corn from cobs with a sharp
knife.
In a medium bowl combine corn, red bell pepper, pickle relish
and mustard.
Cook Ballpark® Franks over hot grill until warmed through. Split
Sara Lee® Soft & Smooth® Wheat Hot Dog Buns and place on grill
1-2 minutes, until toasted.
Place hot dogs in buns and top with corn relish.
Cook's note: Leftover relish can be
refrigerated up to one week.
Serves four, makes 3 cups relish