Serves 4
FOR THE FRIES
½ cup panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon extra-virgin olive oil
Kosher salt
1 large egg white
2 medium sweet potatoes, peeled and cut into ¼-inch-thick sticks
FOR THE HOT DOGS
2 ears of corn, shucked
¼ cup chopped seedless cucumber
¼ cup chopped orange bell pepper
Juice of 1 lime
1 teaspoon sugar
Kosher salt
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
4 chicken hot dogs
2 tablespoons barbecue sauce, plus more for dipping
4 potato hot dog buns, split and toasted
Make the fries: Put a baking sheet in the oven and preheat to 425˚. Combine the panko, cumin, paprika, olive oil and 1 teaspoon salt in a small bowl.
Whisk the egg white in a medium bowl until frothy. Add the sweet potatoes and toss until coated, then add the panko mixture and toss. Spread the sweet potatoes on the hot baking sheet and sprinkle with any remaining crumbs from the bowl. Bake until the fries are tender and crisp, about 25 minutes.
Meanwhile, prepare the hot dogs: Preheat a grill to medium high. Grill the corn, turning occasionally, until slightly charred, about 6 minutes; let cool. Cut the kernels off the cobs and toss with the cucumber, bell pepper, lime juice, sugar and ¼ teaspoon salt in a bowl. Stir in the basil and olive oil.
Grill the hot dogs, turning occasionally and brushing with the barbecue sauce, until marked, about 5 minutes. Put the hot dogs in the buns and top with the corn mixture. Serve with the sweet potato fries and barbecue sauce for dipping.