• 4 Turano Hot Dog Bleacher Buns
• 4 All-Beef Hot Dogs
• 4 Corn on the Cob
• 1/2 Lime, juiced
• 1/2 stick butter
• 1 1/2 tbsp chili powder
• 4 strips bacon

① Set the grill to medium heat and place a small cast iron on the grill and add butter, lime and chili powder. Allow the butter to melt and mix until combined.
② Husk the corn and place directly on the grill. Begin to brush the corn with the butter mixture, turn the corn and brush until each side of the corn has the butter mixture. Grill the corn for 10 to 12 minutes, turning often, until charred in areas. Remove from grill and transfer to a cutting board to cool.
③ Brush the same butter mixture on the inside of the buns and place the bun directly on the grill until toasted. Remove the butter mixture from the grill.
④ Butterfly the hot dogs and place directly (inside down) on the grill, flip once grill marks have formed.
⑤ Cook the bacon either directly on the grill or on a cast iron griddle, flip and cook until crispy. Remove from the grill, dap with a paper towl to remove excess oil then chop the bacon into smaller pieces.
⑥ Take each grilled corn cob and cut the kernels off the cob then mix the chopped bacon and corn together.
⑦ Place bufferflied hot dog on the toasted bun, top with the corn mixture and sprinkle cotija cheese. Enjoy!