This post is sponsored by Hebrew National.
Picnics, and barbecues, and dinners al fresco… these are the outdoor dining experiences that summers are made of. Summer entertaining should be as easy and carefree as sunny summer days, and one of the dishes that I make over and over again, with some variation, is my super easy and yummy Summer Corn Relish.
The kids and I had a day trip planned out to Hood River, Oregon (about an hour away from Portland) with some friends to celebrate summer. What better way to dive into summer break than with a day trip and picnic?
To add to the festive picnic mood, I dressed up some water bottles with my free printable summer water bottle label that I shared earlier this week, and we packed a picnic lunch with Hebrew National All-Beef Franks.
My kids don’t eat hot dogs often, and when they do, I like to make sure we go for the good stuff. Hebrew National All-Beef Franks are made with premium cuts of 100% kosher beef, they are gluten-free, and have no fillers, artificial flavors, colors, or by-products. The bonus is that they’re mighty tasty to boot!
You can use a regular outdoor grill, but because we were up early to leave for our day trip, I cooked the hot dogs on an indoor grill pan the morning of our picnic, placed them in hot dog buns and wrapped with foil, then placed them in an insulated cooler bag. Prepping hot dogs this way keeps them warm for a few hours. Just be sure not to add any toppings, or that will make the buns soggy during transport to your picnic. And nobody likes soggy buns!
Summer Corn Relish
This summer corn relish comes together in about 10-12 minutes, and is a fantastic special hot dog topping that goes beyond just the basic mustard or ketchup. Plus, this relish adds an extra serving of veggies to your meal – always a plus in my book!
I made the relish while the hot dogs were grilling up. Then I removed from heat and allowed to cool in a separate plate or bowl. Once the relish had cooled, I placed it into an airtight container and added it to the insulated cooler bag by the hot dogs.
Our picnic was super fun, even though it was a really windy day out at the Columbia Gorge. Hebrew National All-Beef Franks with Summer Corn Relish were a tasty way to help celebrate summer!
*Please note some of these topping combinations may not be kosher
- 2 tablespoons olive oil
- 2 cups corn cooked or frozen
- 1/2 cup chopped red pepper
- 1/4 cup finely chopped red onion
- 1 garlic clove minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 teaspoon finely chopped fresh parsley divided in half
- salt & pepper
- Heat oil in a large pan over medium heat.
- Add corn and sauté until softened slightly, about 3-5 minutes, stirring occasionally.
- Add peppers and sauté for another two minutes
- Add red onions and garlic, stir to blend, and sauté for 2-3 more minutes.
- Sprinkle cumin, paprika, and 1/2 teaspoon over corn mixture and stir together to blend spices.
- Salt and pepper to taste, then remove from heat.
- Sprinkle remaining 1/2 teaspoon parsley.
What are YOUR favorite special hot dog toppings?
This post is sponsored by Hebrew National. All opinions, recipe, photos are, as always, my own.