This playful hot dog has all of the spicy, creamy and citrusy flavors of my favorite Mexican street food, Elote Asado. The grilled corn relish comes together in minutes, while the slightly-sweet chipotle mayo packs a lot of flavor with only 2 ingredients. I suggest mixing up the sauce and preparing the ingredients for the relish before you head out to the grill. Bring a cutting board and chef’s knife with you and assemble the whole dish grill-side.
In a small bowl, whisk the mayonnaise with the chipotle sauce.
Light a grill or preheat a grill pan and oil the grate. Grill the corn over moderately-high heat, turning occasionally, until tender and lightly charred, about 10 minutes. Transfer to a cutting board and let cool slightly. Meanwhile, grill the hot dogs, turning, until heated through, about 5 minutes. Transfer to the cutting board.
Using a sharp knife, cut the corn kernels from the cobs. Transfer to a medium bowl. Mix in the serrano, lime juice and chopped cilantro. Season with salt.
Smear the chipotle mayo on the cut sides of the hot dog buns. Top each bun with a hot dog and a generous scoop of the corn relish; transfer to a platter. Sprinkle with crumbled cotija cheese and chili powder. Top with small cilantro sprigs and serve right away with more lime wedges on the side.