Instructions

1. Heat an outdoor grill for direct, medium-high heat (about 375ºF). Meanwhile, shuck 1 ear fresh corn or drain 1 cup canned sweet corn.
2. Place the ear of fresh corn and 1 medium red bell pepper on the grill and grill uncovered until charred all over, turning them every 2 to 3 minutes, 8 to 12 minutes total. Transfer to a plate and let cool for at least 10 minutes. Meanwhile, quarter 2 Persian cucumbers lengthwise. Cut crosswise into 1/4-inch pieces and place in a medium bowl.
3. Cut the corn kernels from the cob and add to the cucumber (or add the canned corn). Trim and small dice the red bell pepper. Add to the bowl of cucumber and stir to combine.
4. Finely grate 1 garlic clove into a small bowl. Add 1 cup plain Greek yogurt, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine. Taste and season with more kosher salt as needed.
5. Score 8 hot dogs: Starting at about 1/4-inch from one end, cut one long slit lengthwise about 1/2-inch deep down the center of each hot dog, stopping about 1/4-inch from the other end.
6. Place the hot dogs on the grill and grill uncovered until a little charred and the slit separates more noticeably, 4 to 5 minutes. Transfer to the upper rack of the grill, a cooler spot on the grill, or a baking sheet tented loosely with aluminum foil to keep warm.
7. Working in batches if needed, place 8 hot dog buns on a cut side (for split-top buns) or cut-side down (for regular) on the grill. Grill uncovered until toasted (flip the split-top buns halfway through to toast both sides), 30 seconds to 2 minutes total. Transfer to a baking sheet or plate.
8. To assemble, place a hot dog in each bun. Top each hot dog with 1 tablespoon of the sauce and 1/4 cup of the vegetable mixture. Garnish with finely grated dried Omani lime or a sprinkle of za’atar, sumac, or Aleppo pepper.