4 Martin’s Potato Rolls
1 can French's Potato Sticks
CHARRED CORN SALAD
4 tbsps Hellman's Mayonnaise
COMBINE all the ingredients for the spicy ketchup and reserve.
RUB the corn with olive oil and place under the broiler to char. Rotate the corn under broiler until an even coat of color appears on all sides then remove.
REMOVE the kernels from the cob using a knife. (If you are having a hard time taming the corn, try grabbing two bowls, one significantly larger than the other. Invert the smaller one in the large one and balance the corn upright on it. Then shave the kernels off, all of them will fall in the larger bowl and you won't be sweeping up corn kernels for weeks on end.)
COMBINE the corn with all the other corn salad ingredients, season with salt and reserve.
PREPARE the dogs as you'd like (Hail Mary prefers a charcoal grill).
SPREAD a thin layer of spicy ketchup on one side of the roll and add thin slices of avocado on the other side.
PLACE the hot dog on top.
TOP with a heaping tablespoon of corn salad and a giant fistful of the potato sticks.