Brush corn with oil and half the salt. Grill corn, turning, for 10 to 12 minutes or until lightly charred and tender. Cool slightly. Slice corn kernels off cob into a small bowl. Toss with red pepper, red onion, jalapeno, garlic, lime juice and cilantro.
1 sachet (140 mL) Blue Dragon General Tao Stir Fry Sauce
1 tbsp yellow mustard
8 hot dogs
8 hot dog buns
General Tao Hot Dogs
Stir Blue Dragon General Tao Stir Fry Sauce with mustard. Divide in half.
Grill hot dogs over medium-high heat, turning and basting with half the General Tao glaze, for 5 to 8 minutes or until lightly charred and heated through.
Spread remaining General Tao glaze evenly in buns. Add hot dogs and top with Corn Salsa.
Try this glaze with ballpark or smokies hot dogs or even your favourite sausage.