Crispy Mini Corn Dogs with Roasted Corn Salsa and Pico De Gallo
Serves 3-4
ABOUT THE FLAVOUR ORIGIN
Crafted with Field Roast Plant-Based Frankfurters in a classic and sweet cornmeal batter, these crispy little corn dogs will remind you of the best country fair snacks. Dip them in a yellow mustard and ketchup or try serving them up with this roasted corn salsa with a hint of sweet plant-based honey and a super fresh pico de gallo.
Ingredients
Roasted Corn Salsa
1 corn on the cob
¼ cup sweet onions, finely diced
2 Tbsp. jalapeno, finely diced
1 tsp. plant-based honey
1 tsp. olive oil
1 tsp. fresh squeezed lime juice
¼ tsp. ground cumin
¼ tsp sea salt
Pico de gallo
¾ cup ripe vine tomatoes, diced (about 2 or 3)
¼ cup sweet white onion, finely diced
½ jalapeno pepper, seeded and minced
1 Tbsp. cilantro leaves and stems, chopped
1 tsp. freshly squeezed lime juice
½ tsp. sea salt
1 Pkg. Field Roast Miniature Plant-Based Corn Dogs
¼ cup classic yellow mustard
¼ cup tomato ketchup
Preparations
Lightly rub corn on the cob with a little olive oil and grill in a hot cast iron pan (or on high heat on the BBQ) for 8 to 10 minutes until lightly charred but still tender crisp. Cool slightly and then slice the niblets from the cob into a small serving bowl. Stir in the diced sweet onions and jalapeno. Add the plant-based honey, olive oil, lime juice, cumin and sea salt tossing well to combine.
For the pico de gallo, place the diced tomatoes, onion, jalapeno and cilantro in a serving bowl. Stir in the lime juice and salt, toss to combine.
To cook the Field Roast Plant-Based Miniature Corn Dogs, preheat the oven to 350°F. Place corn dogs on a parchment paper lined baking sheet and cook for 20 to 22 minutes, turning half way through, until crispy and golden. Serve hot with little dishes of mustard and ketchup for dipping, corn salsa and pico de gallo.
