Mexican Street Corn Chicken Dog

Featured Mina Halal Chicken Wiener, 7″, 5/lb (#47409)

Method

1. The day before, thaw the Chicken Wiener under refrigeration at <40'F/4'C. Wash hands before beginning preparation and sanitize surfaces & equipment.
2. Drain the kernel corn in a colander and rinse under cool running water. Wash the green onions under cool running water and slice into thin rings.
3. Prepare the Mexican Street Corn Sauce-in a medium size mixing bowl, place the mayonnaise, Greek yogurt, chili powder, garlic powder and black pepper until smooth. Gently fold in the drained kernel corn and sliced green onions. If you prefer some heat, may add in some minced fresh jalapeno. Add the Tex Mex cheese and stir gently. Cover the bowl with plastic wrap and refrigerate at <40'F/4'C for a minimum of 2 hours before serving.
4. Cook the chicken wieners using your preferred method-boil, steam, grill, or place in oven. For steaming: place wieners in boiling water. Reduce heat, simmer for 3-5 minutes. Do not boil or piece skins to avoid splitting. If baking, place wieners on parchment lined baking sheet in a preheated convection oven at 375'F/190'C for ~6-8 minutes or until internal temperature reaches >165'F/74'C for at least 15 seconds. Transfer to an insert pan and cover with lid. CCP-Hold at >140'F/60'C until service.
5. To assemble the hotdog: Place the chicken wiener inside the hotdog bun. Cover with 40 mls/2 2/3 Tbsp of Mexican Street Corn Sauce using #40 scoop over the top of the wiener and spread. Drizzle with 5 mls/1 tsp chipotle mayonnaise. Serve immediately.

Suggested Accompaniments

Serve with french fries or mexican-style rice & beans and garlic salad (sides not included in the nutritional information).

Nutritional Info per 1 each (187 g/6.6 oz)