

Corn Salsa Dog
There’s something comforting about a good old fashioned hot dog. We’ve dressed this one up a bit for something a bit out of the ordinary. It’s super quick and simple, and downright tasty.
What You Need
- 1 pack Three Aussie Farmers Louisiana Sausages
- 200g can corn kernels, drained
- 2 avocados, diced
- 1 red onion, finely chopped
- 2 tomatoes, finely chopped
- 1 red capsicum, finely chopped
- 2 limes, juiced
- 2 Tbsp. olive oil
- 200ml mayonnaise
- 3 Tbsp. sriracha sauce
- 6 white bread rolls
- Parsley, to garnish
- 1 jalapeño, sliced to serve
- Salt and pepper, to taste
How To Make It
- Cook sausages according to pack instructions and set aside.
- To make the salsa, place corn in a fry-pan over med-high heat and toast for 2 mins or until the kernels start to brown, then transfer to a bowl.
- Add avocado, onion, capsicum, tomato, lime juice and olive oil to the bowl, mix until the salsa is coated and season to taste.
- In small bowl, mix mayonnaise and Sriracha together and set aside.
- Cut bread rolls in half and spread generously with sriracha mayo, followed by the sausages and top it off with the salsa.
- Serve and enjoy!